C4 - Systematic approach to tasting sake Flashcards
What does mature or out-of-condition nama-zake smell like?
Malt
Bacon
Geranium
Spices
Then (nama-hine)
Sour milk
Rotting cheese
This is caused by the degradation of amino acids and the oxidisation caused by enzymes.
What does light damage smell like?
Musk/animal/sulphur compounds
Burnt hair
Burning flesh
What does microbial spoilage smell like?
Unpleasant sulphur compounds Rotting vegetables Compost Sour milk Rancid cheese Sticking plaster
Alcohol tolerant strains of lactic acid bacteria can produce volatile acids and diacetyl.
Can sake be corked?
Cork and oak are rarely used, so TCA or similiar are uncommon. However TCA can occur as wood is used extensively for sake buildings and equipment.
What aroma is present in isoamyl acetate?
Banana
Present in ginjō styles due to yeast stress during fermentation
What aroma is present in ethyl caproate?
Green apple or green melon
Present in ginjō styles due to yeast stress during fermentation
Which styles of sake would be most likely to have bacteria-derived aromas such as yoghurt or cheese?
Yamahai and kimoto, which rely on bacteria.
These aromas are generally avoided in other styles.
Rice contains so significant acids. How is acidity present in sake?
Created by microbes:
- lactobacillus in some types of yeast starter
- kōji mould activity
- yeast as a a side product of fermentation
or can be added to futsū-shu
What are the four main acids present in sake?
Lactic
Succinic
Glutamic
Malic
What is an amino acid?
Molecules that link together to make proteins
What is the % abv of a sake with low alcohol on the SAT?
Below 14% abv
What is the % abv of a sake with medium minus alcohol on the SAT?
14.0% - 15.4% abv
What is the % abv of a sake with medium alcohol on the SAT?
15.5% - 16.4% abv
What is the % abv of a sake with medium plus alcohol on the SAT?
16.5% - 17.4% abv
What is the % abv of a sake with high alcohol on the SAT?
17.5% abv and above
