Tasting

Table of contents

There are no hard and fast rules as to how we should taste sake. But you can follow a simple guideline that professional sommeliers use when evaluating sake. It will help you gain a better insight into the type of sake you are drinking and what it has to offer in terms of your sensory experience. The following are the basic guideline and steps that one can use when evaluating a sake:

APPEARANCE

Clear water like or colourless - The majority of the sake in the market goes through the process of charcoal fining to remove the colour. This is why most sake are light in colour and almost water like.

Lemon green in colour - Sake that has just been freshly pressed (the solids are removed) and has not gone through the charcoal fining process.

Light Gold /Straw (pale yellow) colour - Sakes that has gone through some light aging process. This is caused by the reaction between ingredients in sake such as amino acids, sugar and oxygen. Sakes that did not go through the charcoal fining process called Muroka (無濾過) will also tend to have this colour.

Amber/Brown/Gold - Sake that has seen a longer ageing process like koshu 古酒 or jukusei-koshu熟成古酒, usually but not always aged at the brewery for 3 years or more. A relatively youger aged sake that has gone through only a year of ageing will probably lean towards lighter gold than amber or brown. However, darker shades of gold, brown or amber colour may but not necessarily indicate a fault in the sake. Normally the smell of the sake will give a better indication of whether a sake is faulty, perhaps due to bad storage conditions or contamination.

Amakuchi:

•sweet in flavour

Karakuchi:

dry in flavours

Kiki-Zaké:

•tasting saké

Tsukimi-zaké:

•drinking saké while watching full moon

Yukimi-zaké:

•drinking saké while watching the snowfalls