How to warm sake
The Basics (suitable for restaurant settings) 基本（適合餐廳環境）：
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.
The Alternative 進階方法:
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.
Common recommended serving temperature:
常見的清酒建議飲用溫度
Common Mistakes 常見錯誤
- 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. 不建議用微波爐加熱，會影響酒質及容易過熱。
- Boiling directly in a pan is also not recommended. 不建議直接把清酒直接煮熱。
-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. 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。
Our sakes that can be served warm
