Therefore, roughly speaking in the range between "hiya" and "atsukan," the higher the sake temperature is, the more the taste has body and depth and also karasa (dryness) is felt.
「冷や」から「熱燗」くらいまでの温度帯に限っておおざっぱに言うならば、上に行くほどコクと深みを持った味になり、また辛さを感じるようになる。