暖酒方法
Warming sake is like decanting matured wine, it opens up the sake and reveals subtle flavors that would otherwise hidden if it is chilled. Keep in mind not all sake are suitable for warming, and for those which are here’s our tips.
基本（適合餐廳環境) The Basics (suitable for restaurant settings):
可以找一個桶子或冰桶，把熱水放入桶內然後把整瓶酒放入座熱，大概放5至10分鐘酒溫會提升到40至50度（像熱湯的溫度），是大部份熱飲的目標溫度。
We recommend warming sake by using a wine bucket/ice bucket, adding hot water and placing the whole bottle of sake in the bucket for 5 to 10 minutes. Your target temperature should be around 45°C-50°C, or like a hot soup doesn’t burn the tongue.
進階方法 The Alternative :
把清酒先放進專用酒酌內然後再把酒酌放進熱水中座熱，好處是時間較短以及更能掌握溫度。
Pour the desired sake into a carafe then place into a hot water bath.
常見的清酒建議飲用溫度 Common recommended serving temperature:
常見錯誤 Common Mistakes
- 不建議用微波爐加熱，會影響酒質及容易過熱。We do not recommend using a microwave to warm up sake. Why? According to a Toji who makes excellent warm sake using a microwave will destroy the molecular structure of the sake. It is also difficult to control the temperature of the sake.
-不建議直接把清酒直接煮熱。Boiling directly in a pan is also not recommended.
-有些人認為把清酒加熱會把很多或酒精揮發，這是不對的，如照以上建議方法加熱，因為酒精本身的沸騰點是78°C所以需要很長時間才可把清酒內的酒精揮發，所以一般的飲用方法是不會大幅減少酒精的。
People say when you warm a sake the alcohol would evaporate, this isn’t entirely true. Alcohol evaporates at 78°C and so warming sake by our recommendations will make sure the temperature won’t evaporate the alcohol.
Our sakes that can be served warm
