When the Japanese fermented rice wine is mentioned, many people directly call it ‘sake’. However, the actual name for it should be nihonshu. Sake in fact refers to all alcoholic drinks in general.
The one difference between the ginjo and daiginjo is that the latter is made of rice which is even more polished.
There is no hard-and-fast rule on chilling the nihonshu before drinking. As each drink has its own characteristics, you can check with the shop or restaurant for the recommended way to enjoy your drink. Or simply just find your preference by experimenting. #cuisine
For the insight into nihonshu: https://www.japan.travel/en/guide/sake-shochu/
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