Ch. 4: Systematic Approach to Tasting Sake Flashcards
What are the 4 categories for the SAT of Sake?
Appearance, Nose, Palate, Conclusions
Lexicon: Ginjo
Fresh and Pure Fruity esters caused by yeast being strained during fermentation: isoamyl acitate (Banana), ethyl coproate (Green apple or melon). Also recognized: Pear, pineapple, cherry, strawberry, aniseed, bubblegum, blossom, lily and rose.
What causes Nama-Hine-Ka?
Enzymes in unpasteurized sake cause oxidative reactions and degradation of amino acids. Leads to aromas of Malt, Bacon and spices.
***Keeping sake cold slows this process.
What are signs of Light Damage?
Notes of musky animal-like sulfur compounds, smelling like burnt hair.
What happens to a sake when it is open to long?
The sake gains stale aromas such as caramel and toffee and deepens in color.
What are signs of Microbial spoilage?
Microbial contamination causes alcohol tolerant strains of lactic acid, creating volatile acids and diacetyl. This creates sulfur aromas along with a wide range of other aromas such as rotting vegetables, compost, sour milk and rancid cheese.
Lexicon: Fruit/floral (other than Ginjo)
Present, even when ginjo methods are not used. Ripe or even brown bananas/banana bread notes are present in Junmai and futsu-shu sakes. Also recognized: Grape, nectarine, fig, apricot, plum, lemon, orange and white flowers.
Lexicon: Cereal/Grain
Rice derived aromas typically present in relatively coarsely polished rice. Rice Flower, bran, steamed rice, porridge, toasted cereal and malt.
Lexicon: Lactic/Dairy
Fatty acids produced by yeast can have aromas of yogurt, milk or cheese. Diacetyl (buttery aromas) can also exist. Typically a yamahai or kimoto style will present with these notes.
Lexicon: Sweetness and age (koshu)
Both typically present with time. Sweetness presents as honey, sugarcane or brown sugar. Koshu also shows these notes as well as almond, bacon, compost, meat broth and coffee.
4 main acids in Sake?
Lactic (dairy), Succinic Acid (meat/rhubarb), Glutamic (sour/umami) and Malic (Sour apple/bitter).
- All are odorless and only detectable on the palate.
- *High acidity is not typical, if it is present it could be due to Kimoto or Yamahai methods being used, vigorous Koji growth or acid enhancing yeast cultures.
What is umami in reference to taste?
Primary taste sensation triggered by the presence of amino acids. Created by Koji activity and yeast breakdown. Can be noted as a savory deliciousness.
- Sake made in Ginjo or daiginjo method are typically low in umami.
- Junmai sakes with higher temp fermentations, especially those of the yamahai or kimoto method demonstrate high umami notes.
What are Tanrei Karakuchi sakes like?
Typical of the Niigati region, these sakes are fresh, vibrant with crisp dryness. Tanrei denotes lightness, white Karakuchi implies dryness.
What is Nigami?
Term for bitterness.
What is Shibumi?
Astringent (Textural dryness)
What is Zatsumi?
Unpleasant roughness or lack of harmony
What is Kire?
Particular kind of clean, crisp, cleansing finish. Appears to vanish entirely from the mouth rather like vodka. Takes great skills to achieve this style.
Identification: Ginjo vs. non-ginjo
Ginjo: Fresh and pure fruit, clarity and transparent notes. Fine texture, med to low acid.
Non-Ginjo: Ripe, brown or baked fruits with tertiary notes, more roughly textured.
Identification: Junmai vs. non-junmai (alc added)
Very subtle. Junmai (might) seem rucker-textured and more intense.
Identification: Pasteurized vs unpasteurized
Unpasteurized (Nama-Zake)when young is very fresh, vibrant and lively on the palate. properly aged Nama demonstrated malt or chestnut aromas.
Identification: Kimoto or yamahai
Noticeably higher acidity, together with more complex aromas and richer texture suggests Kimoto or Yamahai methods. Yamahai can also show as rich, savory, oxidized aromas. Both (but especially Kimoto) can show as highly refined, silky sakes, as well as powerful meaty styles.
Identification: Koshu
Aged Sake displays lemon/gold/brown color with aromas of honey, caramel and also noted of soy sauce, pickled veg, etc.
Identification: Sparkling or Nigori
Sparkling…is bubbly. Nigori has suspended rice particles.
Identification: Kojishu
Med-Dry to Med-Sweet and even luscious style of sake.
