How to enjoy sake
One of the most important things to remember is that sake is versatile and supportive of food.
Sake can be served chilled, room temperature or warm with a range from 5°C to 60°C (41°F to 140°F)
The serving temperature for sake depends on several factors like the season, the weather, the food pairing, one’s preferences, and more. Generally speaking, sake types like junmai daiginjo and junmai ginjo are better served slightly chilled, as they are delicate and floral. Sturdier types of sake like honjozo or kimoto are delightful at room temperature and even when warmed up.
As a rule of thumb, when having raw or cold dishes (sushi, carpaccio, salads...) cold sake is recommended. When having a hot pot or richer dishes, warm sake is recommended.
How to warm up sake at home
The easiest way would be to warm up water in a saucepan. Once the water is boiling, turn off the fire. Pour some sake into a ceramic vessel like a tokkuri (if you don't have it, a mug cup will work as well) and submerge the vessel in the hot water halfway. If you have it, check the temperature with a thermometer and stir it from time to time. The sake should be warmed up between 40°C to 60°C (100°F to 140°F).
If you don't have a thermometer, leave the vessel in the water for 2-3 minutes.
FYI the soft spot for most sake is between 45°C to 55°C / 110°F to 120°F.
There are two ways to pair sake: by affinity or by contrasts.
Pairing by affinity: this means pairing a sake that has a similar flavour profile with the dish. For example, a typical junmai daiginjo tends to be quite light, floral, and delicate. It will pair nicely with salad, carpaccio, sashimi, and grilled chicken with herbs, just to name a few.
Pairing by contrast: this means pairing a sake that has a flavour profile that balances the flavor of the dish. For example, a kimoto type tends to have a good acidity. It’ll be perfect with grilled fish, which tends to be oily, fried chicken, or Chinese fried rice.
Like wine, sake doesn’t like direct sunlight and prefers to be kept away from humidity. After opening a bottle, keep it in the fridge and drink it within a couple of weeks. If you buy namazake, or unpasteurized sake, keep the bottle refrigerated even before opening it.