Tasting

Question 1

What is the Japanese term for sake tasting?

Answer 1

키키사케, 키키자케, 키키슈
In French, it is referred to as Degustation.

Question 2

What are the purposes of sake tasting?

Answer 2

• Evaluating quality
• Extracting individuality
• Identifying an appropriate price
• Thinking of ways to serve
• Translating into advertising messages.

Question 3

What conditions and environment are necessary for sake tasting?

Answer 3

• Fair perspective & concise language
• The taster is physically and mentally healthy
• Room temperature around 20C (68F)
• Tasting sake at 15-18C (59-64F)
• Use white light and a white table or cloth
• Use a tasting glass that meets international standards.

Question 4

What are the main aromas of 준슈?

Answer 4

Dairy, rice

Specific taste includes rich umami and notable acidity.

Question 5

What is the specific taste of 준슈?

Answer 5

Rich umami and notable acidity.

Question 6

What is the finish/aftereffect of 준슈?

Answer 6

Lingering, mouth-coating umami & bright acidity.

Question 7

What individuality characteristics does 준슈 have?

Answer 7

• Spreading, mouth-coating umami
• Aromas of dairy, yogurt, steamed rice, and mushroom
• Smooth texture with slight sharpness from acidity.

Question 8

Points to serve for Junshu

Answer 8

Recommend serving 40-45C in Guinomi to enhance richness from Umami
Recommend serving to enthusiasts interested in more complex flavors.

Question 9

What are the main aromas of 쿤슈?

Answer 9

Fruits and flowers.

Question 10

What is the specific taste of 쿤슈?

Answer 10

Delicate umami, light, juicy acidity with gorgeous, lingering fruit aromas.

Question 11

What is the finish/aftereffect of 쿤슈?

Answer 11

Medium finish with juicy acidity and slight sharpness from alcohol.

Question 12

What individuality characteristics does 쿤슈 have?

Answer 12

• Gorgeous aromas of fruits and flowers
• Soft, round texture with juicy acidity
• Slight note of bitterness/burn from alcohol on the finish.

Question 13

Points to serve for Kunshu

Answer 13

Serve chilled in a wine glass to enhance gorgeous fruity floral aromas
Perfect for beginners because of the attractive fruity aromas and soft texture.

Question 14

What is the specific taste of 소슈?

Answer 14

Tastes airy and simple.

Question 15

What is the finish/aftereffect of 소슈?

Answer 15

Low finish, very short umami, light bitterness, and stimulation of the alcohol.

Question 16

What individuality characteristics does 소슈 have?

Answer 16

• Airy and simple taste
• Crisp and sharp texture
• Positioned as typical crisp and dry taste sake.

Question 17

What causes sake to turn yellow?

Answer 17

• 필터레이션
• 시간경과 (슈거와 아미노애시드때문).

Question 18

What are the causes of off-flavors in sake?

Answer 18

• 자외선
• 온도
• 산화
  (Ultraviolet degradation, thermal degradation, oxidation).

Question 19

What is 도부로쿠 in relation to sake?

Answer 19

Unfiltered sake that is cloudy.

Question 20

What is 니고리자케?

Answer 20

Sake that is cloudy due to coarse filtering leaving solids.

Question 21

What is 오리자케?

Answer 21

Sake that is cloudy because it contains a lot of oris.

Question 22

What is 오리가라미?

Answer 22

Slightly cloudy sake containing a small amount of oris.

Question 23

What factors can cause sake to become cloudy?

Answer 23

• Hiochi lactobacillus growth
• Aggregation of protein.

Question 24

What does 우와다치카 refer to?

Answer 24

The aroma perceived from the glass, top note.

Question 25

What does 후쿠미카 refer to?

Answer 25

The aroma felt in the mouth, after flavor.

Question 26

사케 아로마중 프룻 아로마에 대한 설명?

Answer 26

주로 사케 이스트에서 발생하는 향이다. 에썰 카프로에이트(사과,배 등 산뜻한 과일향, 쿄카이 K-1801, M310효모, 저단백쌀, 고도정미쌀, 저온에서 발효시 생성가능) 아이소애멀 아세테이트(바나나, 멜론 등 진한 과일향, 쿄카이 K-9, K-14) Higher alcohol, fusel oil : 와잇보드 마커향, 에썰 아세테이트 : 접착제 또는 합성수지 풀 향, 
 다이애시를 : 발효버터나, 요거트 등 유제품 향(사케에서는 부자연스러운 단맛향으로 봄, 유산균 오염이나 발효문제로 생성가능) 고온발효 - fusel oil 상승, 소쿠조 방식 - 애썰아세테이트 상승, 키모토 스타일 - 필름 이스트로인해 생성, 다이애시를 - 유산균오염, 발효중이상.

Question 27

사케 아로마중 Ingredients 아로마에 대한 설명?

Answer 27

라이스와 코지에서 나온향이며, 사케 본연의 향이라고 할수있다. 고도정미된 쌀 사용하면 향이 약화된다, 코지 사용 비율이 높을수록 향이 강하게 나타난다. 신주(뉴사케)에서 강하게 나타나기도 한다. grain-like aroma, Koji-like aroma(Kojibana), rice bran powder, sweet aroma from ingredients

Question 28

사케 아로마중 mutuared 아로마에 대한 설명?

Answer 28

주 성분은 소톨론(카라멜, 흑설탕 등의 향), 농도가 짙어지면 spice-like aroma로 표현됨. 시간경과는 off flavor를 유발할수도있음. 히네카 : 오래된 느낌의 산화된 향, 나마 히네카 : 나마사케에서 발생 가능. aroma from lactic acid bacteria.