Warm or hot sake, “kanzake” has been enjoyed in Japan for centuries. By warming sake the warmth increase the flavor and dryness but also the effect of the alcohol.

Warming sake is an art, the key point is not to overdo it as overheating can spoil the flavor of the sake.

There are four levels of heating:
Body temperature (hitohadakan) at 35-40°C (95-104°F)
Warm (nurukan) at 40-45°C (104-113°F)
Slightly hot (jokan) at 45-50°C (113-122°F)
Hot (atsukan) at 50-55°C (122-131°F).

It is just to find out which temperature that is your favorite. Sit down and enjoy.