Describing aroma

Question 1

What are the Ginjo Ka

Answer 1

(13) Banana apple pear melon lychee pineapple cherry strawberry aniseed bubblegum blossom lily rose

Question 2

Other fruity / floral aromas

Answer 2

(11) Ripe bananas, banana bread, fig, grape, nectarine, apricot, plum lemon orange, white flowers

Question 3

Cereal Grain aromas

Answer 3

(6) Rice flour, Bran, steamed rice, porridge, toasted cereal, malt

Question 4

Lactic / Dairy aromas

Answer 4

(6) Milk, cream, yogurt, butter, fresh cheese (mozzarella) mature cheese (cheddar)

Question 5

Sweetness aromas

Answer 5

Cotton candy, honey, sugar cane, brown sugar/ molasses

Question 6

Age aromas

Answer 6

(koshu) (x17) Honey, molasses, caramel, soy, dried fruits, coffee, chocolate, meat broth, clove, cinnamon, fenugreek, almond, walnut, pickled veg, soy sauce, bacon, compost

Question 7

Other aromas

Answer 7

(4) Nuts / beans: coffee chocolate fresh hazelnut fresh almonds, chesnut fresh walnut roasted nuts caramelised nuts
Herbs: mint basil lemongrass grass
Spices: clove cinnamon nutmeg pepper
Other: earthy mushrooms hay meat (broth ham roast meat) Japanese cedar oak

Question 8

Texture balance finish

Answer 8

Creamy, silky, velvety, rich vibrant, refreshing, crisp dryness (tanrei karakuchi),
Hints of bitterness (nigami)or astringency (shibumi)

Question 9

Faults

Answer 9

Open too long - stale oxidation caramel toffee

Nama Hine -pickled veg caramel toffee rotten veg

Nama hine ka malt bacon geranium spices

Light damage burned hair sulfurous musky

Microbial - egg ,rotten veg, compost, onion, sour milk, rancid cheese, sweat, sulphurous, sticking plasters