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Sake bottles are best stored upright to avoid contact between the liquid and the closure, which is usually either a foil-lined stopper or a metal screwcap.

Store the bottle upright

Even for short-term storage, sake should be kept cool (below 12°C, 54°F) and ideally refrigerated (below 8°C, 48°F). Refrigeration is particularly important for unpasteurised sakes (nama-zake) and the very fruity ginjō styles of sake. If left unrefrigerated, unpasteurised sakes can develop off-aromas and ginjō styles of sake can lose their delicate freshness and aromas.

Keep it cool

Sake should be kept away from bright natural or artificial lights. The heat and the light can cause the sake to develop unpleasant aromas and a bitter taste. It can also become darker in colour.Bottles made from black or brown glass provide some protection from bright light; green glass is less effective, and blue, red or clear glass provides almost no protection at all. Regardless of the glass colour, it is always best to store sake in a dark environment to eliminate the risk of damage.

Avoid bright light

Most sakes are intended to be consumed within a year of being shipped from the brewery. This is especially true for unpasteurised sake and ginjō styles of sake.

Drink it young