Kab
CWS: Yuuho was a winner, but what about Takeyuki? The specs were very similar to a junmai ginjo I had previously tried and enjoyed very much, so I reached out for it.
The first day was cold and the junmai ginjyo I had had before was OK in all temperature ranges, so I started with heated sake.
I started with 40°C. The aroma was mild and slightly orangey. The aroma was mild, with a slight orangey nuance, and the rice flavor was accompanied by a fairly hot alcohol taste. At 45℃, the spiciness is a bit more pronounced, but there is not much difference. It is rather more relaxing at 50℃ than at 45℃. Although it is a draft sake, it is strong regardless of the temperature range. As it cools down, the sweetness comes out and it may be suitable for warming up.
On the second day, serve it cold. It has a melon-like aroma with little gasiness, and when you drink it, it has a sweetness with a fruity acidity like melon or white grapes, and the umami of rice expands a little. The sweetness and umami are more pronounced at near room temperature, but the sharpness is a little weaker.
It is a beautifully balanced dry sake with strong umami and sharpness and sweetness. It can be served in any temperature range, but near room temperature is better. It is less gassy than previous junmai ginjos, and is more about sharpness than umami. It is still our favorite brand.
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