ゆはち
Experiments in heating sake at home
Normal temperature - Slightly colored, dry sake with an old sake feel
Sun-heated: Slightly more alcohol than at room temperature.
Jinhada heating - The alcohol taste of the sun-warmed sake is gone, and the sake becomes rounder and tastier.
Nukan (lukewarm): More rounded and easier to drink than jinhada-kan
Top warming - More drinkable... (I feel my expressive ability is a bit impaired...)
Atsu-kan: It becomes a little sour, but it has a roundness to it.
Tobikiri heated up - It becomes more pungent and spicy.
Extras
Hiri-shu (fin sake) - Not so good, both of them clash.
Room temperature and top warming are my favorite!
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