Systematic Approach to Tasting Sake

Question 1

Appearance

Answer 1

Clarity
Intensity
Color

Question 2

Nose

Answer 2

Condition
Intensity
Aroma Characteristics

Question 3

Palate

Answer 3

Sweetness
Acidity
Umami
Alcohol
Body
Mousse
Flavor Intensity
Flavor Characteristics
Finish

Question 4

Ginjo

Answer 4

Banana, apple, pear, melon, lychee, pineapple, cherry, strawberry, aniseed, bubblegum, blossom, lily, rose

Question 5

Fruity/Floral

Answer 5

Ripe banana, banana bread, fig, grape, nectarine, apricot, plum, lemon, orange, white flowers

Question 6

Cereal/Grain

Answer 6

Rice flour, bran, steamed rice, porridge, toasted cereal, malt

Question 7

Lactic/Dairy

Answer 7

Milk, cream, yogurt, butter, fresh cheese, mature cheese

Question 8

Sweetness

Answer 8

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

Question 9

Age (koshu)

Answer 9

honey, molasses, caramel, soy, dried fruits, coffee, chocolate, meat broth, clove, cinnamon, fenugreek, almond, walnut, pickled vegetables, soy sauce, bacon, compost

Question 10

Other

Answer 10

nuts/beans: coffee, chocolate, fresh hazelnut, fresh almond, chestnut, fresh walnut, roasted nuts, caramelized nuts

herbs: mint, basil, lemongrass, grass
spices: clove, cinnamon, nutmeg, pepper
other: earthy, mushroom, hay, meat (broth, ham, roast meat), Japanese cedar, oak aromas