Just as Americans have a special vocabulary related to the serving of alcoholic beverages – “neat”, “on the rocks”, “straight up”, and so on – we use specific terminology in the endlessly discussed subject of cooling and warming sake. Now it is the best time of the year to enjoy sake warmed, and you can enjoy it in six different ways.
Hinata-kan (sunshine warm, 86 degree), Hitohada-kan (body temperature, 98 degree), Nuru-kan (lukewarm, 104 degree), Jo-kan (warm, 113 degree), Atsu-kan (hot, 122 degree) and Tobikiri-kan (superhot, 131 degree).
Warming sake brings up the sweetness and distinctive flavor of sake. Sake suited to warm are not the Ginjo- or Dai-gnjo class (warming destroys the delicate aroma and flavor), but Junmai, Yama-hai Kimoto varieties. Read more about sake in The Sushi Experience.
By the way, please let me know if you know any restaurant or sake bar which offer sake with six different temperatures.