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Should I Drink Sake Hot or Cold? Matthew Iovane Discusses

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Published
04/15/2022

Sake is a type of fermented rice wine that is popular in Japan and parts of Asia, says Matthew Iovane. It has a slightly sweet, subtle taste and can be drunk as is or sometimes chilled. While many types of sake can be found in bottles in Asian markets, only certain kinds are commonly available in the West.

One of these, “nigori” sake, is what is commonly referred to as “hot sake.” The other, “maru” sake, is what is commonly referred to as “cold sake.” Read on to learn more about the differences between these styles of sake and whether you should drink yours hot or cold.

The History of Sake

Sake is a type of alcohol made from fermented rice, Matthew Iovane explains. It can trace its origins back to the Chinese and Japanese empires and was later introduced to the rest of the world by Japanese emigrants. Because of its close cultural ties with both China and Japan, sake has been stereotyped as a sort of Japanese version of western wine, though this impression is largely inaccurate.

There are many theories on the origins of sake, though they all boil down to one thing: yeast. Some say the Chinese were the first to discover the power of yeast a thousand years ago, and since the two countries were close allies, the Chinese version of sake was called "Yeast Rice Wine."

The Japanese were then said to have learned how to cultivate yeast and distill rice into sake, and because sake is such a mainstay of the Japanese diet (and because drinking was thought to be a male pastime), it became known as the "King of Beverages."

But wherever it originated, sake was elevated to a true art form by the Japanese over the centuries, says Matthew Iovane.

Why Drink Sake Hot or Cold? Matthew Iovane Explains

Because sake is usually served at room temperature, you may wonder why people would drink it hot or cold. The most common reason is to enhance the flavor, explains Matthew Iovane.

Because hot sake temperatures are well above the boiling point of water (100 degrees F is about 212 degrees F), the proteins in the rice begin to break down, leaving behind more of the sugars that yeast feed on and turn into alcohol. This makes the sake taste sweeter. Hot sake also develops a fuller flavor as it sits, due to the combination of evaporation and brewing.

Because it is served at room temperature, hot sake also has a more mellow flavor than cold sake.

Cold saki is generally made from barley, rice, or wheat, Matthew Iovane says. Sometimes it is made from a hybrid of these three grains. Because cold sake is generally served at a much cooler 46 degrees F, it takes longer to ferment than nabe, which is served at room temperature.

Because it takes longer to ferment, it is often aged for longer periods of time and in wooden barrels. Many believe that the longer a shōchū is aged, the smoother and more elegant it becomes.

There are a few other differences between hot and cold sake worth mentioning. One is that hot sake is often clearer than cold sake (though this is not always the case). Another is that cold sake is often stronger than hot sake (though, again, this is not always the case).

 

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