Tasting of Sake

Question 1

Appearance:
Until recently what was one criteria for high quality sake?
What would some color indicate?

Answer 1

• It was clear like water with a fresh appearance
• Zatsumi (rough and unpleasant taste 雑味)

Question 2

What tinge of color would freshly squeeed sake have?

Answer 2

• Green and yeloow tinge

Question 3

What makes sake clear of color?

Answer 3

Process of filteration with powdered activated cargon that removes the color, making the sake clear of color

Question 4

Name the special tasting vessel used at the first National New Sake Appraisal Competition

Answer 4

Janomeno-Kikichoko

Question 5

How does Maillard reaction occur?

Answer 5

Occurs between sugar and amino acie and the more sugar and amino acie ther is in the sake, the higher the reaction,
The higher the temperature the faster the reaction.

Question 6

Maturation speed for Jukusei-koshu, long aged sake?

Answer 6

Maturation at room temperature ages faster than at freezing temperature.
The higher the rice polishing ratio the faster the maturation

Question 7

Sake Meaning for the following terms:
* Sae:
* Aosae:
* Teri:
* Boke:

Answer 7

• Sae: Beautifully clear, brilliant shine
• Aosae: Clear brilliance with a slight tinge of green
• Teri: Luster like that found in the bright golden yellow (yamabuki iro)
• Boke: Haziness (negative implication)

Question 8

Japanese expressions long used to describe color:
* Gold:
* Kerria-color, birght golden yellow
* Golden yelllow of rice ears
* Bancha tean color-light brown tone

Answer 8

• Gold: Kogane-iro
• Kerria-color, birght golden yellow: Yamabuki iro
• Golden yelllow of rice ears: Inaho
• Bancha tean color-light brown tone: Bancha-iro

Question 9

List reason and evidence that can support the analysis/expressions of Nose (8)

Answer 9

• Yamahai-shubo
• Ginjo-aroma
• brewed in wooden barrel
• cedar barrel
• Maillard -reaction (caused by Melanoidin
• Maturation
• HIgh degree of rice polishing
• Yeast No. xx

Question 10

Floating scale for measuring Sake Meter Value (Nihonshudo) Base:

Answer 10

• Specific gravity of pure water at 4℃
• Sake at １５℃
• Sake lighter than water (dry)
• Sake heavier than water (sweet)

Question 11

What is SMV?

Answer 11

Sake Meter Value: Expresses the specific gravity of sake or density of sake compare to that of water

Question 12

What is the sugar content of most common types of. sake?

Answer 12

• 2.5% - 4.5% of sugar
• Equivalent to residual sugar of semi-sweet wine

Question 13

Sensory perception:
Will sake taster sweeter for the following conditions?
* Higher alcohol content
* Higher acidity
* Bitterness

Answer 13

• Higher alcohol content=sweeter
• Higher acidity: Drier
• Bitterness: Drier

Question 14

Four types of organic acids in Sake

Answer 14

1. Lactic acid
2. Succinic acid
3. Malic acid
4. Citric acid

Question 15

Solution used to measure acidity

Answer 15

NaOH (
Sodium hydroxide)

Question 16

Sake acidity level:
* Below 1.0:
* Over 1.5:

Answer 16

• Below 1.0: Soft, and the overall impression is light and refershing
• Over 1.5: More stable in structure, a nice freshness at the finish

Question 17

Glutamic acide gives:
Acidity, Sweetness or Bitterness

Answer 17

Acidity

Question 18

Alanine, arginine, glycine, histidine, proline gives:
acidity, sweetness or bitterness

Answer 18

Sweetness

Question 18

Which two amino acids give both sweetness and bitteness?

Answer 18

• Proline
• Arginine

Question 18

Leucine, isoleucine, valine, tyrosine, tyrptophan gives:
acidity, sweetness or bitterness

Answer 18

Bitterness

Question 19

List the flavors the acid amino gives (5)

Answer 19

• Fukuyoka-sa (roundnes)
• Noko-sa (richness)
• Hirogari (nicely spreading/expanding character)
• Koku (richness of flavor, body to the sake)

Question 19

What is the solution used to measure amino acidity along with NaOH (sodium hydroxide)?

Answer 19

Formaline

Question 20

Level of amino acidity for the followings:
* Ginjo-shu:
* Junmai-shu:
* Sake of high rice-polishing ration or jukusei koshu:

Answer 20

• Ginjo-shu: 1.0~1.3
• Junmai-shu: most often around 1.5
• Sake of high rice-polishing ration or jukusei koshu: Some over 2.0

Question 21

What impress resulting the koku of sake?

Answer 21

Harmonious balance of alcohol volume, sweetness from residual sugar, and bitterness that spreads later derived from the amino acid and succinic acid

Question 22

List the four tastes of Sake

Answer 22

• Sweetness
• Acidity
• Bitterness
• Umami