“This is a tricky one! It’s quite tasty, but I’m definitely not used to warming sake (other than microwaving table sake sometimes, I’m not too proud to admit). Being relatively high alcohol content, over-warming this one can produce some unappetizing vapor, but cooling a bit brings out a complex and unusual sake that had scotch character to me. Next time I’ll try for about 65-70c and feel like that will be perfect.”
“I am a failure at appreciating fine sake, it seems. My fault at first - I drank it chilled, didn't like it, and found out that that wasn't the recommended temperature anyway. So I warmed it up as recommended, and I did like it much better. I could see why some people would like this, but to me it had shades of cheap Chinese rice wine from the Asian supermarket.”
