In Japan, sake is served chilled ("reishu" ), at room temperature ("jōon" ), or heated ("atsukan" ), depending on the preference of the drinker, the characteristics of the sake, and the season. Typically, hot sake is a winter drink, and high-grade sake is not usually drunk hot, because the flavors and aromas may be lost. Most lower-quality sake is served hot because that is the traditional way and it often tastes better that way, not so that flaws are covered up. There are gradations of temperature both for chilling and heating, about every , with hot sake generally served around , and chilled sake around , like white wine. Hot sake that has cooled ("kanzamashi" ) may be reheated.