Light and high temperatures spoil the quality of sake, hence bottling it in brown or green bottles to avoid the effect of ultraviolet rays. The amino acids and vitamins that are plentiful in sake degrade on exposure to light, causing the sake to discolour and to acquire an unpleasant aroma and bitter taste. High temperatures hasten chemical reactions between sake ingredients. The changes caused by high temperature vary depending on the type of sake, but in general there is deterioration in aroma and taste compared to sake that is allowed to age in low temperature. The ideal temperature for storing sake is around 15 degrees Celsius, the same as for wine cellars. Since there is almost no use of cork in the sake bottles, humidity is not an issue. Once opened, a sake bottle should be sealed and stored in a refrigerator to retard oxidation.
Good storage will help ensure you get the best out of your wine. Where possible, it is best to store bottles horizontally, at a stable, cool temperature, out of direct light and in an atmosphere which has some moisture in order to stop the corks drying out and exposing the wine to oxygen. The wine should be subject to as little movement as possible. Temperature fluctuation is the most serious hazard for wine storage although the cooler wine is kept, the slower it will develop. The warmer it is stored, the faster it will mature. The actual temperature at which wine is stored is also important. In very general terms the ideal storage temperature for white wines is between 3-8 degrees Celsius, 8-14 degrees Celsius for reds and 10-12 degrees Celsius for rose, but no great harm will come to wine stored 5-10 degrees higher. Wine dislikes light as well as heat. Strong light can adversely affect the taste of wine, particularly if the bottles are made of clear or pale glass. After opening a bottle, re-cork the wine bottle and keep in a refrigerator in order to keep wine fresh for longer, even red wines.