"At the risk of overgeneralizing, many sake experts say that ginjo and daiginjo sakes are usually best not warmed (since being served chilled enhances their flavors and aromas), while many junmai and honjozo sakes do well either way (since warming these types of sakes tends to draw out their complex flavors and smooth them out a bit)."
"At the risk of overgeneralizing, many sake experts say that ginjo and daiginjo sakes are usually best not warmed (since being served chilled enhances their flavors and aromas), while many junmai and honjozo sakes do well either way (since warming these types of sakes tends to draw out their complex flavors and smooth them out a bit)."