The only saké I’ve had has been warm and I’ve always enjoyed it, but after seeing saké recommended as a “bring home” gift from Japan, I decided I needed to try drinking saké at home w/my Asian cooking as I’ve only had saké when at a restaurant.
I picked up a bottle of Momakawa saké for about $12US near my house. We’ll see and report back on my experience.
I found an online tutorial on saké some quotes and the link are below.
<font face="Verdana, Arial, Helvetica, sans-serif" size="2"> Did you know that one out of every 5 glasses of wine served in the world
is saké?
Good saké is always served chilled, mediocre saké can be served warm and bad saké should be boiled!
When serving chilled saké, we recommend serving it in a tulip shaped wine glass which enhances the enjoyment of the subtle aromas and flavors of premium saké. Robert Parker Jr., the noted wine reviewer and author of the Wine Advocate first made the recommendation to enjoy saké in a wine glass in November 1998 when he enthusiastically reviewed many premium sakés.
Saké enjoyment is growing rapidly in the US because of two main trends. The first is the growing influence of Asian cuisine. Americans naturally want to enjoy an Asian wine, saké, with their Asian cuisine. The second major trend is the growing awareness of the importance of a healthy lifestyle. Saké unlike wine, has no sulfites. 25% of all Americans believe that they are allergic to sulfites. Saké has one third the acidity of wine, so no sour stomachs. Finally, premium saké, is virtually hangover free.
Saké can be paired with any foods that wine is paired with, but goes exceptionally well with lightly prepared seafood and vegetables and of course, any Asian cuisine.
Saké can be compared to steamed white rice, in that it blends well or "harmonizes" with whatever it is served with, actually enhancing the aromas and taste of most foods.</font>
http://www.sakeone.com/education/index.htm