Ch. 4: Systematic Approach to Tasting Sake

Question 1

What are the 4 categories for the SAT of Sake?

Answer 1

Appearance, Nose, Palate, Conclusions

Question 2

Lexicon: Ginjo

Answer 2

Fresh and Pure Fruity esters caused by yeast being strained during fermentation: isoamyl acitate (Banana), ethyl coproate (Green apple or melon). Also recognized: Pear, pineapple, cherry, strawberry, aniseed, bubblegum, blossom, lily and rose.

Question 3

What causes Nama-Hine-Ka?

Answer 3

Enzymes in unpasteurized sake cause oxidative reactions and degradation of amino acids. Leads to aromas of Malt, Bacon and spices.
***Keeping sake cold slows this process.

Question 4

What are signs of Light Damage?

Answer 4

Notes of musky animal-like sulfur compounds, smelling like burnt hair.

Question 5

What happens to a sake when it is open to long?

Answer 5

The sake gains stale aromas such as caramel and toffee and deepens in color.

Question 6

What are signs of Microbial spoilage?

Answer 6

Microbial contamination causes alcohol tolerant strains of lactic acid, creating volatile acids and diacetyl. This creates sulfur aromas along with a wide range of other aromas such as rotting vegetables, compost, sour milk and rancid cheese.

Question 7

Lexicon: Fruit/floral (other than Ginjo)

Answer 7

Present, even when ginjo methods are not used. Ripe or even brown bananas/banana bread notes are present in Junmai and futsu-shu sakes. Also recognized: Grape, nectarine, fig, apricot, plum, lemon, orange and white flowers.

Question 8

Lexicon: Cereal/Grain

Answer 8

Rice derived aromas typically present in relatively coarsely polished rice. Rice Flower, bran, steamed rice, porridge, toasted cereal and malt.

Question 9

Lexicon: Lactic/Dairy

Answer 9

Fatty acids produced by yeast can have aromas of yogurt, milk or cheese. Diacetyl (buttery aromas) can also exist. Typically a yamahai or kimoto style will present with these notes.

Question 10

Lexicon: Sweetness and age (koshu)

Answer 10

Both typically present with time. Sweetness presents as honey, sugarcane or brown sugar. Koshu also shows these notes as well as almond, bacon, compost, meat broth and coffee.

Question 11

4 main acids in Sake?

Answer 11

Lactic (dairy), Succinic Acid (meat/rhubarb), Glutamic (sour/umami) and Malic (Sour apple/bitter).

• All are odorless and only detectable on the palate.
• *High acidity is not typical, if it is present it could be due to Kimoto or Yamahai methods being used, vigorous Koji growth or acid enhancing yeast cultures.

Question 12

What is umami in reference to taste?

Answer 12

Primary taste sensation triggered by the presence of amino acids. Created by Koji activity and yeast breakdown. Can be noted as a savory deliciousness.

• Sake made in Ginjo or daiginjo method are typically low in umami.
• Junmai sakes with higher temp fermentations, especially those of the yamahai or kimoto method demonstrate high umami notes.

Question 13

What are Tanrei Karakuchi sakes like?

Answer 13

Typical of the Niigati region, these sakes are fresh, vibrant with crisp dryness. Tanrei denotes lightness, white Karakuchi implies dryness.

Question 14

What is Nigami?

Answer 14

Term for bitterness.

Question 15

What is Shibumi?

Answer 15

Astringent (Textural dryness)

Question 16

What is Zatsumi?

Answer 16

Unpleasant roughness or lack of harmony

Question 17

What is Kire?

Answer 17

Particular kind of clean, crisp, cleansing finish. Appears to vanish entirely from the mouth rather like vodka. Takes great skills to achieve this style.

Question 18

Identification: Ginjo vs. non-ginjo

Answer 18

Ginjo: Fresh and pure fruit, clarity and transparent notes. Fine texture, med to low acid.
Non-Ginjo: Ripe, brown or baked fruits with tertiary notes, more roughly textured.

Question 19

Identification: Junmai vs. non-junmai (alc added)

Answer 19

Very subtle. Junmai (might) seem rucker-textured and more intense.

Question 20

Identification: Pasteurized vs unpasteurized

Answer 20

Unpasteurized (Nama-Zake)when young is very fresh, vibrant and lively on the palate. properly aged Nama demonstrated malt or chestnut aromas.

Question 21

Identification: Kimoto or yamahai

Answer 21

Noticeably higher acidity, together with more complex aromas and richer texture suggests Kimoto or Yamahai methods. Yamahai can also show as rich, savory, oxidized aromas. Both (but especially Kimoto) can show as highly refined, silky sakes, as well as powerful meaty styles.

Question 22

Identification: Koshu

Answer 22

Aged Sake displays lemon/gold/brown color with aromas of honey, caramel and also noted of soy sauce, pickled veg, etc.

Question 23

Identification: Sparkling or Nigori

Answer 23

Sparkling…is bubbly. Nigori has suspended rice particles.

Question 24

Identification: Kojishu

Answer 24

Med-Dry to Med-Sweet and even luscious style of sake.