TASTING SAKE

Some experts claim sake to contain 400 flavouring agents (congeners) and knowledgeable tasters have developed 90 different words to describe aroma alone. Regardless, even an untutored and untrained palate can quickly learn to distinguish good from bad.

Fine sake shows discernable balance between sweetness and dryness, pleasing acidity, bitterness, astringency and alcohol. Some are aromatic (may smell of apples, bananas, strawberries, melon and other fruits), and display a brilliant clarity with shades of yellow.
 
It is best to serve sake in small ceramic cups called tokkuri (specially designed chilled glass flasks). If unavailable, tiny teacups or sherry copitas can be used. Sake evaluation is similar to that of wine. First evaluate the colour which can range from clear to light amber. Sake must be brilliant, newer dull. Then smell it to detect fragrance and aromas. Some sakes are more aromatic than others. In a few regions brewers eschew aromas and produce neutral smelling sakes.

Now sip and hold it in your mouth while sucking air in to explode flavours and aromas.

Expose sake to all parts of your tongue to determine its sweetness or lack of it, body, taste, astringency and texture. Exhale to determine secondary fragrances called fukumi-ka. You can now spit it or swallow. Write down your first impressions. Sake does oxidize over time but not as quickly as wine. It is advisable to consume sake fully once the bottle has been opened. Brewers bottle several sizes, from one serving to several litre containers. Most frequent bottle size is 750 ml.

Sake generally contains 17 – 19 percent alcohol and goes well with fish, and vegetable dishes, particularly those of junmai quality. Grilled salmon or pork dishes are better with fuller styles such as Gekkeikan (world’s largest sake brewer with a history of more than 365 years and supplier of the Japanese royal household), Ozeki and Hakutsuru. Sweet, unfiltered sakes (Yamahai and Omachi) should be enjoyed as dessert. Sushi and sashimi are meant for high quality and refined sakes.

Here is a list of small quality oriented sake brewers each offering two or three brands of different quality. Takasago Shuzo, Akita Seishu, Nanbuijian Co.Ltd, Yama Togawa Shuzo, Sudi Honke, Tentaka Shuzo, Kaetsu Shuzo, masuda Shuzo, Miyozakuro Jyozo, Daimon Shuzo, Yoshida Shuzo, Rihaku Shuzo, Imada Shuzo, Tenzan Shuzo, Tamanohikari Sake Brewery and Chiyonosono Shuzo.

Notes:

Junmai- shu . The rice is milled to remove 30 % of the outer cover. The sake possesses a prominent acidity solid flavour and full-body. Honjozo quality contains a small amount of alcohol added prior to pressing. It has a light flavour , but more fragrance than junmai-shu quality sake. Ginjo-shu is brewed from rice kernels polished by 40%. This sake is light in flavour and tends to be fragrant. 

Daiginjo-shu : the rice is milled to remove 50% of the outer cover. It is very labour intensive and ultimately the sake costs more. The resulting sake is light and fragrant, because only the “ heart “ of the kernel is used. Junmai daiginjo-shu is produced like daiginjo-shu but here no alcohol is added. This sake is more solid than daiginjo-shu but more subtle in taste. Many consider this quality level to be the epitome of the art of sake brewing.

A.B.S