Cold (40-60 F)

Many people’s first introduction to sake in the U.S. is with hot sake at restaurants, but a large number of sake can be served cold; in fact, many premium sake are recommended to only be served cold. Additionally, sparkling sake, like the bestselling Shirakabegura “Mio,” are recommended to be served chilled to preserve the carbonation.

Serving sake chilled enhances the crisp, clean aspects of sake. (Although it can also