Enjoyable either warmed or chilled to complement the season, traditional Japanese sake can be savored across a wide range of temperatures. The different temperatures provide a changing array of flavors for the palate to appreciate. Warmed sake is rather unusual in the world of alcoholic beverages, but it has a long history. The drinking of warmed sake spread from the aristocracy to the common people during the middle part of the Tokugawa Period (1600-1867), when the drinking of sake itself became popular with the masses.
The real pleasure of drinking sake warmed is in savoring the complexity of the rice-derived flavor brought out by the heating. Heating enhances the impact of naturally occurring glutamic and saccinic acids, imbuing the sake with a pleasant mellowness.
Warmed sake aids in digestion and is mild on the body. It is a drink to warm the hearts of those who share a glass.

When chilled, sake is known as reishu, and when drunk at room temperature, it is called hiya.
In general, sake types such as freshly pressed namazake or the cloudy nigorizake, and highly fragrant premium sakes are the best types to enjoy as hiya or reishu. A temperature change of just a single degree can cause subtle changes in the flavor and aroma of a sake,demonstrating the depth and complexity of this ancient drink. Sampling sake at different temperatures to find a favorite flavor is yet another way to enjoy sake.