C4 - Systematic approach to tasting sake

Question 1

What does mature or out-of-condition nama-zake smell like?

Answer 1

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.

Question 2

What does light damage smell like?

Answer 2

Musk/animal/sulphur compounds
Burnt hair
Burning flesh

Question 3

What does microbial spoilage smell like?

Answer 3

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.

Question 4

Can sake be corked?

Answer 4

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.

Question 5

What aroma is present in isoamyl acetate?

Answer 5

Banana

Present in ginjō styles due to yeast stress during fermentation

Question 6

What aroma is present in ethyl caproate?

Answer 6

Green apple or green melon

Present in ginjō styles due to yeast stress during fermentation

Question 7

Which styles of sake would be most likely to have bacteria-derived aromas such as yoghurt or cheese?

Answer 7

Yamahai and kimoto, which rely on bacteria.

These aromas are generally avoided in other styles.

Question 8

Rice contains no significant acids. How is acidity present in sake?

Answer 8

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

Question 9

What are the four main acids present in sake?

Answer 9

Lactic
Succinic
Glutamic
Malic

Question 10

What is an amino acid?

Answer 10

Molecules that link together to make proteins

Question 11

What is the % abv of a sake with low alcohol on the SAT?

Answer 11

Below 15% abv

Question 12

What is the % abv of a sake with medium alcohol on the SAT?

Answer 12

15% - 17% abv

Question 13

What is the % abv of a sake with medium alcohol on the SAT?

Answer 13

15.0% - 17.0% abv

Question 14

What is the % abv of a sake with high alcohol on the SAT?

Answer 14

17.0% abv +

Question 15

What is the % abv of a sake with high alcohol on the SAT?

Answer 15

17.0% abv and above

Question 16

What is tanrei karakuchi?

Answer 16

A Japanese term for an overall impression of vibrant, refreshing, crisp dryness.

Tanrei = lightness, cleanness, sophistication
Karakuchi = dryness

Question 17

What does the tasting term nigami mean?

Answer 17

Bitterness

Rarely found in sake and generally undesirable.

Question 18

What does the tasting term shibumi mean?

Answer 18

Astringency

Question 19

What does the tasting term zatsumi mean?

Answer 19

Unpleasant roughness and lack of harmony

Question 20

What does the tasting term kire mean?

Answer 20

A short but clean/crisp/cleansing finish.

Kire takes great skill to achieve and is found in some ginjō and daiginjō (less likely in junmai ginjō and junmai daiginjō)

Question 21

What is the Japanese tasting term for a short but clean/crisp/cleansing finish.

Answer 21

Kire

Kire takes great skill to achieve and is found in some ginjō and daiginjō (less likely in junmai ginjō and junmai daiginjō)

Question 22

Diacetyl

Answer 22

Butter flavor from yeast