Tasting - Revision history

MySakeAdminSSA: Added voice file.

2020-09-01T13:21:57Z

Added voice file.

Administrator at 12:59, 1 September 2020

2020-09-01T12:59:04Z

MySakeAdminSSA: /* PALATE/TASTE */ Added voice file with symbol. Test.

2020-08-31T19:38:19Z

PALATE/TASTE: Added voice file with symbol. Test.

MySakeAdminSSA: /* PALATE/TASTE */ test2

2020-08-31T19:33:47Z

PALATE/TASTE: test2

MySakeAdminSSA: /* PALATE/TASTE */ test

2020-08-31T19:27:43Z

PALATE/TASTE: test

MySakeAdminSSA: /* PALATE/TASTE */ Added voice file.

2020-08-31T19:20:15Z

PALATE/TASTE: Added voice file.

MasterDannyLeong at 08:09, 31 August 2020

2020-08-31T08:09:34Z

MasterDannyLeong at 08:09, 31 August 2020

2020-08-31T08:09:00Z

MasterDannyLeong at 08:06, 31 August 2020

2020-08-31T08:06:14Z

Administrator at 09:38, 18 August 2020

2020-08-18T09:38:20Z

← Older revision		Revision as of 13:21, 1 September 2020
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	'''Umami'''		'''Umami'''
		+	[[File:Umami.MP3\|185px\|none]]
	It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-sake.		It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-sake.

← Older revision		Revision as of 12:59, 1 September 2020
Line 89:		Line 89:


−	'''Umami''' ~~[[Media:Umami.MP3\|🔉]] <br>~~	+	'''Umami'''
	It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-sake.		It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-sake.

@@ Line 68: / Line 68: @@
 '''Body / Mouthfeel'''
 There are a few factors that can influence the lightness or heaviness of the body of a saké. A more robust fermentation style will result in higher extraction of amino acids and other ingredients creating a fuller body. The higher the amount of alcohol and sugar levels will also result in a heavier textural feel of a saké.
@@ Line 90: / Line 89: @@
-'''Umami'''
+'''Umami''' [[Media:Umami.MP3|&#128265;]] <br>
 It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness.  Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando  アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-sake.

@@ Line 68: / Line 68: @@
 '''Body / Mouthfeel'''
-<br> [[Media:Umami.MP3|distinctive sound]] <br>
+<br> [[Media:Umami.MP3|&#128265;]] <br>
 There are a few factors that can influence the lightness or heaviness of the body of a saké. A more robust fermentation style will result in higher extraction of amino acids and other ingredients creating a fuller body. The higher the amount of alcohol and sugar levels will also result in a heavier textural feel of a saké.

@@ Line 68: / Line 68: @@
 '''Body / Mouthfeel'''
+<br> [[Media:Umami.MP3|distinctive sound]] <br>
 There are a few factors that can influence the lightness or heaviness of the body of a saké. A more robust fermentation style will result in higher extraction of amino acids and other ingredients creating a fuller body. The higher the amount of alcohol and sugar levels will also result in a heavier textural feel of a saké.

@@ Line 87: / Line 87: @@
 Sugar is derived from the breaking down of the complex carbohydrates of rice by the enzymatic activity of koji. There is a general sweetness/dryness measurement metric used by brewers called Nihon-shudo or Saké Meter Value (SMV) in English. You may occasionally see this value on the saké labels. Any reading between 0 to +5 is generally considered off dry (a little sweetness is detected). As the number goes higher i.e. +5 or more the saké becomes drier. In contrast,  sakés with negative value SMVs becomes sweeter as the negative number grows larger. For example, kijoshu or sweet saké can have an SMV number of -30 or more. Do note that the SMV is but a very basic unit measurement of sweetness/dryness. Other factors such as the acidity, alcohol and bitterness levels will also affect how we perceive sweetness.
 [[File:chart.png|450px|thumb|centre|SMV Chart]]
 '''Umami'''

← Older revision		Revision as of 08:06, 31 August 2020
Line 86:		Line 86:

	Sugar is derived from the breaking down of the complex carbohydrates of rice by the enzymatic activity of koji. There is a general sweetness/dryness measurement metric used by brewers called Nihon-shudo or Saké Meter Value (SMV) in English. You may occasionally see this value on the saké labels. Any reading between 0 to +5 is generally considered off dry (a little sweetness is detected). As the number goes higher i.e. +5 or more the saké becomes drier. In contrast, sakés with negative value SMVs becomes sweeter as the negative number grows larger. For example, kijoshu or sweet saké can have an SMV number of -30 or more. Do note that the SMV is but a very basic unit measurement of sweetness/dryness. Other factors such as the acidity, alcohol and bitterness levels will also affect how we perceive sweetness.		Sugar is derived from the breaking down of the complex carbohydrates of rice by the enzymatic activity of koji. There is a general sweetness/dryness measurement metric used by brewers called Nihon-shudo or Saké Meter Value (SMV) in English. You may occasionally see this value on the saké labels. Any reading between 0 to +5 is generally considered off dry (a little sweetness is detected). As the number goes higher i.e. +5 or more the saké becomes drier. In contrast, sakés with negative value SMVs becomes sweeter as the negative number grows larger. For example, kijoshu or sweet saké can have an SMV number of -30 or more. Do note that the SMV is but a very basic unit measurement of sweetness/dryness. Other factors such as the acidity, alcohol and bitterness levels will also affect how we perceive sweetness.
−		+	[[File:chart.png\|400px\|thumb\|centre\|SMV Chart]]
−
−	SMV
−	---- -10 ----- -7 ---- -4 ---- -1 --- (0) --- +1 ---- +4 ---- + 7 ---- +10 —— Sweeter ( Off dry ) Drier
−
−
−

@@ Line 7: / Line 7: @@
   |}
-There are no hard and fast rules as to how we should taste saké. But you can follow a simple guideline that professional sommeliers use when evaluating saké. It will help you gain a better insight into the type of saké you are drinking and what it has to offer in terms of your sensory experience. The following are the basic guidelines and steps that one can use when evaluating a saké:
+There are no hard and fast rules as to how we should taste saké. But you can follow a simple guideline that professional sommeliers use when evaluating saké. It will help you gain a better insight into the type of saké you are drinking and what it has to offer in terms of your sensory experience. The following are the basic guidelines and steps that one can use when evaluating a sake:
 == APPEARANCE - Colour ==
@@ Line 97: / Line 97: @@
 '''Umami'''
-It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness.  Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando  アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-saké.
+It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness.  Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando  アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-sake.