What temperature range is generally preferred for serving Junmai?

Serving Junmai at room temperature is generally preferred because this temperature allows the nuances and complexities of the sake's flavors and aromas to be fully appreciated. Junmai sake, which is made with only rice, water, yeast, and koji mold, is typically rich and full-bodied. When served at room temperature, these characteristics can be highlighted effectively, allowing for a well-rounded tasting experience.

This temperature range also helps to balance the sake's acidity and sweetness, enhancing its overall profile. While Junmai can be enjoyed chilled or warmed, serving it at room temperature strikes a favorable balance that appeals to a wide range of palates.

Other temperature options, such as serving chilled to cold or at boiling point, do not allow the full expression of the sake's flavors. Chilling Junmai can sometimes dull its richness, while boiling point would ruin the sake's delicate structure and aromas. Thus, room temperature is optimal for showcasing what Junmai has to offer.