Since it's kinda hot down in Texas,
I've been trying to source more and more sakes, but I've been finding that alot of folks down here don't really take sake serious and all the nice sakes sit on the shelf for quite a bit longer than is healthy for the sake.
So just a few pointers too. Sake should be fresh. Anything under 6 months is acceptable. once you start hitting the 1 year mark it's a hit or miss. The sake will start changing a little yellow and it will pick up some woody flavors.
2 year mark and the sake will definitely have a tinge of yellow and will start tasting like blue cheese. There are a few producers making such style, Born comes to mind, but make sure it's the producer that makes it that style, where it will retain some freshness vs just sitting on the shelf where it's definitely cheesy.
And as always, good sake should be drunk cold and warmed up as you're drinking. Hot sake is reserved for super market sakes.