Sake Style Flashcards
Ginjō
Fruity/Floral
Pure and simple (not earthy)
Fine texture
L-M Acidity
L-M Umami
Difference between junmai and non-junmai
Very subtle
Junmai rich in texture, more intense, more acidity
Non-junmai- because of jōzō more aromatic, lighter texture, but lower alcohol
Kimoto or Yamahai
Notable higher acidity
Rich texture
Complex aromas
Yamahai may have more O2
Highly refined, silky, meaty style
Koshu
Lemon, gold or brown color
Sweet aromas - honey, caramel
Stinky - compost, pickled veggies
Savory - bacon, soy sauce
Pasteurized vs Unpasteurized
Nama-zake fresh and vibrant, long finish
Pasteurized can have chestnut aromas
Kijōshu
Sweet, luscious
Easy to id
Balance
Fruity, Sugar, Umami versus
Acidity and astringency
sugar and fruity can balance acidity
Intensity
Sakes that are intense have long finish
Junmai
Rich
Rice flavors
High levels of Umami
Ginjō fruitiness not desired
Ginjō and Daiginjō
Pure aromas
Fine texture
Intensity and complexity can vary
Esters only
Kire finish
No coarse texture
Honjōzō
Similar to junmai
Lighter in texture
Less intense flavor
Can have kire clean finish
Complexity
Flavors from outer part of rice
Esters from yeast
Aging for chemical reactions and O2
Futsū-shu
Well made but lack finesse and precision of premium sake
Length
Short clean finish kire for ginjōs
Long finish preferred for junmai, nama-zake, (kimoto/yamahai)
Undesirable or cereal or lactic flavors
