Sake Tasting
for the sake of communication
My philosophy: There's no need to get too technical and intimidating in this. Afterall, learning this is to facilitate communication, so that you can describe and share what you like and you don't like in the same language as the others
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This might be over-simplifying things a bit- but it serves as a good start to our sake tasting journey!
Sake can be broadly categorised into 4 different style- according to their AROMA and PALATE:
1) Aromatic: Hanayaka and Tanrei- Highly aromatic but light and clean on the palate
2) Fresh: Tanrei and Odayaka- Subtle on the nose with light and clean palate- most refreshing
3) Rich: Hojun and Odayaka- Subtle on the nose and with full and rich mouthfeel, a lot of rice umami on the palate
4) Matured: Pronounced on the nose and rich on the palate
As a general rule of thumb (yes- you will see this phase a lot here!), different types of sake fit into these categories like this:
1) Ginjo/ Daiginjo: these sake made with highly polished rice tends to be more delicate and light, non-acidic on the palate with the signature fruity fragrance- which is called the Ginjo-ka. This style of sake is usually made with great care- e.g. longer fermentation time with lower temperature.
2) Honjozo: this is the type of sake with a dose of alcohol to achieve a light and balanced taste. They are subtle on the nose, with reasonable level of acidity and umami. Being clean and fresh, it helps to bring out the taste of the food.
3) Junmai: they are made of only rice, koji and water. The rice umami is very much reflected in it pure form. Typically they are high in acidity and umami, with relatively little sweetness. Special brewing techniques- Kimoto and Yamahai also bring to us very rich and full sake- usually with a hint of yogurt and cheese, and of course they are also full of umami.
4) Koshu (aged sake): This style of sake is very different from its counterparts. This type of sake has been aged for a more significant period of time before shipping. They are significantly more pronounced both on the nose and palate, often with notes of caramel, nuts and even soy sauce. In terms of tasting profile, they can be quite similar to sherry or brandy.
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