Forget what you know about hot sake. Temperature isn’t a verdict—it’s part of the recipe.
We’ll taste six distinct sakes chilled, at room temperature, and gently warmed, following each bottle as it changes in the glass. Some become brighter. Others soften and deepen. A few feel like entirely different sakes.
The lineup moves through aromatic ginjo and daiginjo, savory kimoto, rich kijoshu, and a few old-school classics. Each pour is paired with a small dish from the NAMA kitchen.
