Some tips on selecting sake. Firstly, many people believe that all good sakes are served cold, and all cheap sakes are served hot. While good sakes are more frequently served cold than cheap sakes, there are tons of exceptions. Some truly great sakes are meant to be served cold, some room temperate, some hot.
Your Editor Thi recommends Philip Harper’s The Book of Sake: A Connoisseur’s Guide for a truly terrifying amount of information about different varieties of sake and proper serving temperatures. I count at least six specific sake serving temperatures, from nama-zake (well-chilled) to hito-hada (the temperature of a person’s skin) to atsu-kan (piping hot).
If you’re buying sake, advices kenito799, make sure you buy from a with a high sake turnover, and preferably one which refrigerates its sake. Sake is perishable, and should be drunk as soon as possible after bottling.