Reishu
冷酒
Définition
Chilled sake, typically served at 5-10 degrees Celsius. Reishu is the modern preferred serving temperature for ginjo and daiginjo styles, where cold temperatures preserve delicate aromatic esters and create a crisp, refreshing drinking experience.
En profondeur
The popularity of reishu surged with the ginjo boom of the 1980s-90s, as consumers discovered that chilling enhanced the fruity, floral character of premium sake. Within reishu, there are named sub-temperatures: yuki-bie (snow-cold, 5 degrees), hana-bie (flower-cold, 10 degrees), and suzu-bie (cool-breeze, 15 degrees). Over-chilling can mute aromas and mask flavors, so professionals recommend 10-12 degrees for most ginjo to balance aroma expression with refreshment. White wine glasses are increasingly popular for serving reishu, as they funnel aromatics to the nose.