SATS - Systematic Approach to Tasting Sake

Question 1

Appearance - clear sake

Answer 1

Clarity - Inteinsity - Colour

Question 2

Clarity of clear sake

Answer 2

clear - slightly hazy - hazy (faulty)?

Question 3

Intensity of clear sake

Answer 3

water white - pale - medium - deep

Question 4

Colour of clear sake

Answer 4

colourless - lemon green - lemon - gold - amber - brown

Question 5

Condition of cloudy sake

Answer 5

light lees - medium lees - thick lees

Question 6

Intensity of cloudy sake

Answer 6

colourless - slightly coloured - coloured (faulty?)

Question 7

Colour of cloudy sake

Answer 7

pure white - off white - yellow - brown - grey (faulty)?

Question 8

Other observations

Answer 8

e.g. legs/tears, tiny bubbles, bubbles, red/pink tints

Question 9

Nose (3 aspects)

Answer 9

Condition - Intensity - Aroma characteristics

Question 10

Palate (10 aspects)

Answer 10

1. Sweetness 2. Acid 3. Umami, 4. Alcohol, 5. Body, 6. Mousse 7. Flavour intensity 8. Flavour characteristics, 9 other observations Balance/Texture/Finish 10 Finish

Question 11

Sweetness (Palate)

Answer 11

dry - off dry - medium(-) - medium - medium (+) - sweet - luscious

Question 12

Acidity (Palate)

Answer 12

low - medium (-) - medium - medium (+) - high

Question 13

Umami (Palate)

Answer 13

low - medium (-) - medium (-) - medium - medium (+) - high

Question 14

Alcohol (Palate)

Answer 14

low - medium - high

Question 15

Body (Palate)

Answer 15

light - medium (-) - medium - medium (+) - full

Question 16

Mousse (Palate)

Answer 16

delicate - creamy - aggressive

Question 17

Flavour intensity (Palate)

Answer 17

light - medium (-) - medium - medium (+) - pronounced

Question 18

Flavour characteristics (Palate )

Answer 18

e.g. ginjo-ka, fruity/floral, cereal/grain, lactic/dairy, sweetness, age, other

Question 19

Other observations (Palate)

Answer 19

e.g. balance, texture and finish

Question 20

Finish (Palate)

Answer 20

short - medium (-) - medium - medium (+) - long

Question 21

Conclusions (Assessment of Quality)

Answer 21

Quality level, Identitiy

Question 22

Quality Level in Conclusions

Answer 22

faulty - poor - acceptable - good - very good - outstanding

Question 23

Identity in the sake context

Answer 23

Category, Production methods, special style

Question 24

Category (Identity in the sake context)

Answer 24

Futsu-shu vs premium, ginjo vs non-ginjo

Question 25

Production methods (identity in the sake context)

Answer 25

Kimoto / yamahai, sokujyo - Junmai, nama-zake

Question 26

Special Style (Identity in the sake context)

Answer 26

sparkling, koshu, kijoshu, nigori

Question 27

Describe aromas and flavours of ginjo (ginjo-ka9

Answer 27

banana, melon, apple, green apple, pear, lychee, pineapple, strawberry, cherry, aniseed, bubblegum, blossom, lily rose

Question 28

Describe aromas and flavours of fruity/floral (non-ginjo)

Answer 28

ripe banana, banana bread, bread, fig
grape, nectarine, apricot, plum, lemon, orange (Kernopst)
whitze flowers

Question 29

Describe aromas of flavours of cereal grain

Answer 29

rice flour, bran, stemmed rice, porridge, toasted cereal, malt

Question 30

Describe aromas and flavours of lactic / daily

Answer 30

milk, cream, yogurt, butter, fresh cheese (cream cheese, mozzarella) mature cheese (cheddar)

Question 31

Describe aromas and flavours of sweetness

Answer 31

cotton candy, honey, sugar cane, brown sugar, molasse

Question 32

Describe aromas and flavours of age (koshu)

Answer 32

honey, molasses, caramel, soy, dried fruits, coffee, chocolate, meat broth, clove, cinnamon, fenugreek, almond, walnut, pickled vegetables, soy sauce, bacone, compost

Question 33

Describe aromas and flavours of nuts/beans

Answer 33

nuts/beans: coffee, chocolate, fresh hazelnut, fresh almond, chestnut, fresh walnut, roasted nuts, caramelized nuts

Question 34

Describe aromas and flavours of herbs

Answer 34

mint, basil, lemongrass, grass

Question 35

Describe aromas and flavours of spices

Answer 35

clove, cinnamon, nutmeg, pepper

Question 36

Describe aromas and flavours of others

Answer 36

earthy, mushroom, hay, meat (broth, ham, roast meat)

Japanese cedar and oak aromas

Question 37

Commenting on texture and balance

Answer 37

creamy, silky, velvety, rich
vibrant, refreshing, crisp, dryness (tanrei karakuchi)
hints of bitterness (nigami) and astringency (shibumi)

Question 38

Finish

Answer 38

kire (clean, crisp finish)

Question 39

Aromas from faults resulting from 7 reasons

Answer 39

1. open too long, 2. nama-hine, 3. nama-hine-ka, 4. light damage, 5. microbiological spoilage, 6. other faults, 7. plates difects

Question 40

Describe the aromas and flavours as the result of “Open too long”

Answer 40

staleness, oxidation, caramel, toffee

Question 41

Describe the aromas and flavours as the result of “Nama-hine”

Answer 41

pickled vegetable, caramel toffee, roten vegetables

Question 42

Describe the aromas and flavours as the result of “Nama-hine-ka”

Answer 42

malt, bacon, geranium spices

Question 43

Describe the aromas and flavours as the result of “light damage”

Answer 43

burned hair, sulfurous, musky

Question 44

Describe the aromas and flavours as the result of “microbiological spoilage”

Answer 44

egg, rotten vegetables, compost, onion, sour milk, rancid cheese, sweat, sulfuros, sticking plasters

Question 45

Describe the aromas and flavours as the result of other faults

Answer 45

damp cardboard (TCA), tinned sweetcorn (DMS) volatile acidity (VA), taints from production equipment (plastic, rubber paper, metal and wood)

Question 46

Palate defects

Answer 46

unpleasant bitterness, astringency, coaseness/roughness, poor balance