They say that a name is a body.
Takayuu. It is the name of an isolated men's sake that has nothing to do with the fruity, sweet and sour, modern style that is so popular in Japan.
Drink it cold. It goes in smoothly. You expect it to be tangy, but it is not. There is no pungency. And it has an excellent sharpness. Is this water?
To put it simply, it is light and dry, but it tastes very gentle to the drinker. I was tempted to ask myself, "Are you still a member of the famous Takayuu group? But after reviewing it again, it seems to be popular among girls (and old men) who are tired of the modern style.
Takayuu may at first glance appear to be a "coquettish" men's sake, but it is actually a genderless new-modern sake.
The fourth cup was Takayuu.
It was a fine cup of sake, light and delicious, and went down your throat nicely. 🙆♂️
We checked in at Sake-no-Wawa, and it was a great izakaya with a wide variety of local sake!
Founded in 1872.
A hidden gem of sake from the San'in region, brewed from the rich nature at the foot of Mt.
This junmai ginjo-shu is made by pressing the moromi and bottling only the well-balanced portion called "nakadare" that naturally flows out.
It is smooth and pleasant on the palate, and its mellow aroma spreads in the mouth.
Takayuu Junmai Ginjo Ryo Tottori Prefecture Higashihaku-gun/Otani Shuzo
Found by Prof. Kodama of Tottori University,
Professor Kodama of Tottori University found and used Lacancea yeast isolated from the leaves of Quercus crispula.
This yeast is a special yeast that produces lactic acid, and its refreshing acidity is perfect for summer.
When I stood there for a while in front of the Takayuu in a box with the word "strong" written on it, I was offered a tasting and decided to buy it immediately after taking a sip. It had a refreshing sourness and a sharp aftertaste.
It is very easy to drink, but the dry aftertaste makes it taste mature.
This might go well with sushi! I took some Kakinoha Sushi home with me and had a great time at lunch.
Tottori Takaisami, super hot.
It is dry. It has a delicious rice flavor, but the aftertaste is very refreshing. I drank it cold, but it might be good warmed.
Rice used: Yamadanishiki, Tamakae
Polishing ratio: 50%.
Alcohol content: 15-16%.
The fourth cup was "Takayuu"!
The super spicy type is my personal favorite as I feel it has something in common with "Akagisan" ✨.
It's smooth and almost aroma-free.
It's smooth, almost aroma-free, and has a dry and tangy taste. It's a great taste to wash and reset during a meal!
The mineral flavor is also exceptional👍.
