Handling

If sake is stored improperly, the quality may be lowered.

The proper way to handle sake is almost identical to the way wine is handled, but you can see below for the details.

Sake deteriorates quickly in the wrong conditions, so to enjoy it fully, we ask that you take care to handle it properly.

Storage

・UV rays

Sake must not be exposed to sunlight at any time of the year, and even some fluorescent lights produce UV rays, so you should also be careful with those.
Some types of LED lights produce UV rays, while some don’t, so you should check to see what kind you have.

・Heat
If sake is stored at or above room temperature (20～25℃), it will start to smell bad.
It should be kept at 15℃ or lower, and preferably between 5 – 10℃.

・Exposure to air
Sake starts to oxidize if it is exposed to the air.
If you have some left over, you could keep it in a vacuum sealed bottle, or a small bottle where not much of the surface area will be exposed to air, to slow the oxidation process.

・Storage
To prevent the smell of food from being transferred to the wake, you should store it somewhere separate

・Difference between wine and sake storage
Don’t store the bottles on their side, like you would in a wine cellar.
This increases the risk of the bottle cap rusting, and mold forming.

*If you’re drinking it inside, you should remember to try to prevent oxidation, and keep it refrigerated as much as possible.
Sake is highly susceptible to adverse effects from sunlight/UV rays, so if you drink it outside, drink it in the shade, and as quickly as possible.

Adjust your storage method depending on how you intend to drink it.

Temperature	Name	Characteristics, notes, etc.	Sake that goes well with it
Around 55℃	Tobikirikan	At this temperature, the tokkuri will feel very hot. It is well suited for Hirezake (a grilled fish fin is placed in a cup, and the Tobikirikan sake is poured over it).	Junmai, Daiginjo	May be stored at room temperature Should be kept in a dark room, at 20℃ or lower
Around 50℃	Atsukan	The tokkuri feels warm, and steam emanates from it. Creates a sharp, dry sake.	Honjozo
Around 45℃	Jokan	A little bit less hot compared to Atsukan. Steam comes out of the tokkuri when you pour out the sake into a cup. Creates a slightly sharper, more intense aroma and taste.	Junmai
Around 40℃	Nurukan	You’ll only be able to feel the warmth when you drink it. Sweeter, with a heavier body.	Ginjo, Junmai, Honjozo
Around 35℃	Hitohadakan	It will be slightly warm when you drink it. Stronger umami, and a more mellow taste.	Ginjo, Junmai, Honjozo
Around 30℃	Hinatakan	Slightly higher than room temperature. If it isn’t fragrant enough at room temperature, heat it slightly for a stronger aroma and smooth taste.	Ginjo, Junmai, Honjozo
Around 20 – 25℃	Hiya	Essentially room temperature. “Hiya” in Japanese literally means “cold,” but the meaning is different here. This is the temperature that most brings out the original flavor of the sake.	Ginjo, Junmai, Honjozo	Refrigerator storage
Around 15℃	Suzuhie	Taken out of the fridge and left out for a bit. Feels slightly cold when you drink it.	Ginjo, Junmai, Honjozo
Around 10℃	Hanahie	In summer, the temperature right after taking it out of the fridge; in winter, room temperature. The aroma gradually expands more and more as you drink it.	Ginjo, Junmai, Honjozo
Around 5℃	Yukihie	The temperature when the bottle was just taken out of the fridge, and there’s condensation on it. Perfect for fruity and aromatic types of Ginjo sake.	Raw sake, umeshu (plum sake), Ginjo