Discovering good saké can be an amazing experience, but clearing up the misconceptions is the first step in the enjoyment of this subtle and delicious Japanese brew. The best sakés should be served cold, not hot. Serving saké warm is a way to disguise the taste of an inferior product. The range of saké types is what most confuses would-be saké drinkers. The various grades of saké are determined by the amount of rice hull that’s milled away before the saké is made. More milling is better, since it leaves only the fragrant center of the rice kernel, and prices rise accordingly. Reading sake labels can be confusing, but the premium sakés available here have English names and informative labels. Be sure to check back labels, too, where you will often find more information.