2025 WSET Level 1 Sake Practice Exam – Complete Study Guide

Junmai sake is typically enjoyed warm due to its bold and fuller flavor profile. This style of sake is made from rice that is polished to at least 70%, and it does not have any added alcohol, which can contribute to a more robust taste. When served warm, junmai sake reveals its rich umami characteristics, making it a popular choice for many.

In contrast, the other types of sake mentioned are often preferred cold to highlight their more delicate flavors. Ginjo and daiginjo represent more refined styles of sake with a higher rice polishing percentage (50% and 40% respectively), which accentuates their fruity and floral notes. Serving these types cold preserves their subtlety and freshness. Nama sake, being unpasteurized, is generally consumed cold to maintain its vibrant and lively flavors. This distinction helps to illustrate why junmai sake stands out as the ideal candidate for warm serving, showcasing its depth and richness at elevated temperatures.