What happens if Ginjō sake is not served chilled?

When Ginjō sake is not served chilled, it tends to lose its delicate aromas and flavors that are characteristic of this style. Ginjō sake is crafted using specific production techniques that emphasize fragrance, often displaying fruity and floral notes. These nuanced scents and flavors can be quite sensitive to temperature changes.

Serving Ginjō at higher temperatures can cause these aromatic compounds to dissipate more quickly, leading to a less vibrant profile. Cooler temperatures help to maintain the freshness and complexity of the sake, allowing the drinker to fully appreciate its intended taste characteristics. By contrast, warming the sake can result in a flat or muted experience, where the subtleties that make Ginjō special are diminished.

This understanding enhances the overall drinking experience and highlights the importance of serving temperature in enjoying different types of sake. The other choices suggest effects that do not align with the established characteristics of Ginjō sake when subjected to heat.