Which of the following styles of sake is commonly served hot?

The style of sake that is commonly served hot is Junmai. This type of sake is made from rice, water, yeast, and koji mold, with no added distilled alcohol. The absence of additives allows Junmai to retain a rich and full-bodied flavor, which is enhanced when served warm. Heating can also bring out the umami characteristics in Junmai, making it a popular choice for serving in warmer temperatures.

In contrast, Ginjō is generally enjoyed chilled to appreciate its fruity and floral aromas and delicate flavors, which can be overshadowed by heat. Nigori, being unfiltered and often sweeter and cloudier, is typically served chilled to enhance its creamy texture and refreshing qualities. Koshu, which is aged sake, may also be enjoyed at room temperature or chilled, but it tends to have developed complex flavors that thrive without the influence of heat. Therefore, the ideal serving temperature for these other types of sake is usually cooler than that of Junmai.