Sake – hot or cold?

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Thanks to the British Sake Association, I had another chance this week to listen to Philip Harper, the extraordinary British master sake brewer who is a hero in Japan and hugely communicative in his native English.

This tasting at Bincho in London's Soho was designed to explore the notion of sake and serving temperature. We tasted five very different sakes, ranging from fragrant, light ginjo to a massive, aged sake, Philip's own one-year-old Tamagawa  'Spontaneous Fermentation', at three different temperatures: chilled, room temperature and warm.  You can see the set-up in the rather underlit picture to the left....