‘There are various ways of enjoying sake, but the best is that a person who buys sake drinks it as they like it. Still, I recommend that sakes, such as raw sake – which can be very refreshing – or Daiginjo, which has a fruity aroma and delicate notes, should be generally kept cool before serving. Sakes like Junmaishu, can be fully appreciated at normal temperature. ‘Kan’ (warming up) is the unique way of enjoying Japanese sake. Junmaishu or Honjozoshu, which have a high rice polishing ratio, can be also enjoyed as lukewarm sake.’

‘I would recommend warmed up sake to be from hitohada-kan to around atsu-kan. Hitohada-kan is around 35°–40°, lukewarm-kan is about 40°–45°, jo-kan is roughly 45°–50°and atsu-kan is around 50°–55°. It seems that the flavour of sake expands when warmed up. Sakes like Junmaishu and Honjozoshu, which have umami as well as sour and rich notes seem to become more savoury when warmed up. Personally, I recommend having lukewarm Junmaishu.’

‘When buying sake, it’s better to ask advice from the store staff by telling them about the kind of sake you’re looking for and what kind of dishes you want to serve with the sake.’

‘I think the rough standard of sake prices for a 720 ml size is about ¥1,000 for Josen or Honjozo, around ¥1,200 for Junmaishu, about ¥1,500 for Junmai-Ginjoshu, ¥2,000 or so for Ginjoshu and around ¥2,500 yen for Daiginjoshu.’