Warming sake masks some of it character, but if you must warm it, please warm it only to body temperature. Better yet, drink it slightly chilled at cellar temperature or take a tip from official sake judges and taste it at room temperature. Like wine, when sake is taste tested it is slurped to allow a little air onto the palate and then pushed around in the mouth. Like wine, spitting out sake is permitted. However, never spit beer lest you'll miss its hop bitterness on the back of your palate.
Many top quality sakes display floral, spicy, nutty, herbal and fruity characteristics.
The good news is that fine sake is in your future, and you won't have to search for it at Japanese restaurants or oriental markets because American sake makers and importers have begun to target wine connoisseurs. Sake is a fine complement to most Asian cuisine as well as to seafood and many European and American dishes. So watch for it near the bottled wines on grocery and liquor store shelves. All rights reserved.