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Ingredients
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Hot Sake
Method
Hot Sake
Optional dilution
If you prefer a slightly lighter hot sake, measure 1 oz of water to add later. Otherwise skip this step.
Warm water bath (recommended method)
Place a heatproof sake carafe, small ceramic flask (tokkuri), or small glass measuring cup in a saucepan. Fill the saucepan with enough water to come about halfway up the sides of the vessel containing the sake, but do not let water get into the sake. Heat the water over medium-low until it reaches a gentle simmer (around 160–175°F / 71–79°C).
Warm the sake
Pour the measured 8 oz sake into the heatproof vessel. If using ginger for a subtle infusion, add the sliced ginger to the sake. Lower the vessel into the warm water bath and hold it there for 3–5 minutes, occasionally swirling the sake gently. Use a thermometer if available; warm the sake to about 120–130°F (49–54°C) for a gentle warm serve, or up to 140°F (60°C) for a hotter serve. Do not boil the sake—boiling will evaporate alcohol and flatten aroma.
Finish and adjust
If you measured water to dilute, add the 1 oz now and stir gently. Taste and, if desired, add a very small pinch (about 1/4 tsp) of salt to round the flavors—stir until dissolved. Remove and discard the ginger if you prefer no bits in the cup, or leave it for continuing infusion.
Notes
Use a mildly aromatic sake (Junmai or Honjozo) for best results; ginjo or daiginjo are better enjoyed chilled. Heating time will vary by vessel size—avoid rapid heating or boiling. Adjust ginger, dilution, and salt to taste.