Heating sake is a time of truth that will bring out its qualities and defects. Contrary to popular belief, you need a very high quality sake to be able to heat it. First it will come back to life, its flavours will explode in your mouth and you will feel a slight tingle around your tongue. This is the body of the sake, the heat reactivates the strength of the fermentation. Then you will eat and drink while keeping the food in your mouth and listen to your taste buds because it is through the pairing with the food that the complexity of the sake is revealed.

Sake obtained without pasteurisation is called 'Namazake' literally 'raw sake'. It is obtained just after pressing, it can be micro-filtered or not, reduced in alcohol or not. I prefer genshu (whole in alcohol, without adding water, between 17° and 21° approximately) in their entirety. The qualities of a good Namazake are a great presence, an obvious nose and flavours, a great drinkability like a wine, explosion and length like a spirit but without the fire. It is a real product of character! Drink it at room temperature or slightly chilled.