Partially but it affirms my point that you disagreed with. My point from the beginning was that “nice” sake that was polished more and costs a lot (a Junmai Ginjo or Junmai Daiginjo for example) will be served cold. Many of the more alcoholic sake styles and cheaper sakes will be served hot or cold. The heat can help hide impurities but it can also play down (or change) the heavier alcohol flavors.
So yes I agree certain styles will be served warm and might have different and interesting taste profiles depending on temperature like your whisky example. But ultimately, warming the sake will tend to hide the subtle flavors that the sake maker did all the extra rice polishing to achieve, so it wouldn’t be recommended for a nice Junmai Daiginjo. The poster I replied to tried to falsely claim that hot sake would better pull out these subtle flavors, which I cannot find any reference for and does not agree with my experience drinking and reading about sake.
So yes I agree certain styles will be served warm and might have different and interesting taste profiles depending on temperature like your whisky example. But ultimately, warming the sake will tend to hide the subtle flavors that the sake maker did all the extra rice polishing to achieve, so it wouldn’t be recommended for a nice Junmai Daiginjo. The poster I replied to tried to falsely claim that hot sake would better pull out these subtle flavors, which I cannot find any reference for and does not agree with my experience drinking and reading about sake.