Sake is a fascinating beverage with an astonishing variety of aromas, flavor nuances, and textures. A sake tasting opens up a world of discovery, shaped by the interplay of tradition, craft skills, and nature. But how do you properly taste sake? In this article, we’ll explore the key aspects: appearance, aromas, flavor, mouthfeel, and the role of sake parameters.
How to Taste Sake?
Sake tasting begins with mindfulness. Take your time to experience the beverage with all your senses. Proper preparation includes:
1. The Right Glass: Use a white wine glass to best capture the aromas.
*Fun Fact: For official tastings in Japan, a white ceramic cup (180ml) with a smooth inner wall and two blue circles at the bottom is often used to assess the clarity of sake.
2. The Right Temperature: Start with chilled sake, as it highlights subtle nuances. Then experiment by trying it warm or cold to appreciate the differences.
3. A Neutral Palate: Avoid strong scents (e.g., coffee or perfume) that could interfere with your perception.
Appearance
Hold the sake up to the light. Its clarity and color provide clues about its production:
- Color: Freshly brewed sake is usually clear but may have a golden hue depending on its age. A deep amber tone often indicates aged sake (Koshu).
- Clarity: Premium sake is crystal clear, while unfiltered Nigori sake appears milky and cloudy.
- Viscosity: Swirl the glass and observe how the sake clings to the sides. Higher viscosity may suggest higher residual sweetness.
Aromas
Take your time to explore the aromas. Smell first without swirling, then after gently rotating the glass. The aroma notes can be categorized into eight groups:
- Fruits & flowers: apple, pear, melon, tropical fruits like pineapple and banana, cherry blossoms, violets, jasmine.
- Grass, wood, minerality: mint, bamboo, green tea, laurel, cherry leaves, cedar, fennel, wet stone, moss, mountain water.
- Grains & cooked vegetables: steamed rice, rice flour, biscuits, hay, toast, muesli, ginseng, salsify. These notes come from rice.
- Mushrooms, koji, yeast: koji rice has aromas reminiscent of mushrooms and chestnuts, bread crust, or gingerbread.
- Dairy products: milk, butter, sour cream, yogurt - often found in Kimoto and Yamahai sake.
- Spices: Ginjo sake often features notes of anise, tonka beans, or licorice. Aged sake may have vanilla, pepper, nutmeg, cloves, or cinnamon.
- Nuts: walnut or roasted almonds often appear in aged sake, while hazelnut notes can be found in Nama sake.
- Caramel, roast aromas & dried Fruit: honey, chocolate, cocoa, brown sugar, coffee, black tea, raisins, or soy sauce.
Flavor and Mouthfeel
A sip of sake should engage your entire palate.
- Flavor Profile: Is the sake sweet, dry, umami-rich, or balanced? Junmai Daiginjo sake is often elegant and fruity, while Junmai sake offers a robust, rice-driven taste.
Pay attention to these aspects:
- Sweetness (Amami): During fermentation, yeast converts the sugar in the mash into alcohol and carbon dioxide. The residual sugar imparts sweetness to the sake. The balance between sweetness and acidity determines whether the sake is perceived as dry or sweet. Amakuchi indicates sweetness, while Karakuchi means dry.
- Acidity (Sanmi): Sake has a low acidity derived solely from fermentation, lending it structure. It contains lactic, malic, citric, acetic, and succinic acids.
- Umami: During Koji production, tiny amounts of protein in the rice are transformed into amino acids. These contribute not only to umami but also to sweetness, bitterness, and acidity. Low umami levels result in a light, clear profile, while higher levels create a full-bodied, earthy complexity.
- Bitterness (Nigami): A hint of bitterness adds depth and complexity to aged sake.
- Astringency (Shibumi): Although sake contains no tannins, you may detect astringency on the tongue, contributing to its layered taste.
- Texture (Kime): A smooth, rounded texture is highly prized. Young sake may have a rough texture, which mellows after pasteurization and maturation.
- Body (Kosa): Fullness and richness depend on sugar, acid, and alcohol levels. Sake with a rich body is described as Nojun (dense and full), while lighter styles are Tarnei (light and clear).
- Finish (Kire) & Aftertaste (Yoin): A clean, dry finish (Kire) is often appreciated, especially with food pairings. Retronasal aromas (Fukumi-ka) enhance the experience by broadening flavors as sake warms on the palate.
Understanding Sake Parameters
The key technical details on a sake bottle can tell you a lot about the character of the beverage:
Nihonshudo or Sake Meter Value (SMV)
The Nihonshudo, also known as SMV (Sake Meter Value) or 日本酒度, is an indicator of the specific gravity of sake, influenced by its sugar and alcohol content. This value helps to understand the sweetness or dryness profile of the sake:
- Negative values (e.g., -3): Indicate sweeter sake.
- Positive values (e.g., +10): Represent very dry sake.
The Nihonshudo is technically calculated from the specific gravity of the sake, which reflects the balance of sugar and alcohol compared to water. However, it serves only as a guideline. Our perception of sweetness or dryness depends on various factors, including the acidity and umami components of the sake. Especially within the mid-range (e.g., -1 to +3), personal impressions can vary greatly, with these values being perceived as either slightly sweet or subtly dry.
A high Nihonshudo value (+10) often indicates a crisp and dry style, while a very low value (-5 or below) is typically associated with fruity, sweet aromas. The best way to understand how this value aligns with your taste preferences is to experiment for yourself!
- Polishing Ratio (Seimaibuai):
Indicates how much of the rice grain remains:
- ≤50%: Daiginjo or Junmai Daiginjo.
- ≤60%: Ginjo or Junmai Ginjo.
- ≤70%: Honjozo.
- Not defined since 2005: Junmai.
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Conclusion
Sake tasting is a sensory journey that demands attention and curiosity. By analyzing appearance, aromas, flavors, and parameters, you can gain a deeper appreciation for this unique beverage. Why not organize your own tasting? Perhaps with our Premium Beginner Set, featuring four sake styles and a book for further insights?
Kanpai!
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References:
Ueno-Müller, Yoshiko. Sake – Mythos. Handwerk. Genuss. Prestel Publishing, 2024.