3

Types of sake and their features

Methods of tasting sake

Methods of tasting sake

3.3.5 Taruzake (cask sake) Taruzake is stored for a time in casks made of Japanese cedar, giving it a pleasant cedar aroma. Until the beginning of the 20th century, sake was normally transported in casks. The sake retailer would transfer the sake from the cask to an earthenware vessel for sale. These days, nearly all sake is bottled, but some Japanese-style pubs or soba restaurants still mainly serve taruzake. Taruzake is also used at opening ceremonies and celebrations in a ritual called kagami-biraki in which the casks round lid (which resembles a traditional mirror or kagami) is opened using a wooden mallet and the sake served to all of the guests. 3.3.6 Sparkling sake There are sparkling varieties in which the sake is carbonated by trapping carbon dioxide produced from second yeast fermentation, or by injecting carbon dioxide. These range widely from sweet products with an alcohol content in the 6%8% range to those with a high alcohol content and dry taste. They also vary in appearance from clear brews to cloudy nigorizake.

Learning outcomes Knowledge of vessels and procedures used for tasting sake Knowledge of evaluation criteria, such as appearance, aroma, taste and mouthfeel How to recognize off-flavors

4.1 Vessels used for sake tasting, temperature of sake

Japanese breweries and analysis laboratories use a special vessel called a kikichoko, but it is also possible to use a wine glass (Bordeaux style). When using a glass, it is recommended to cover the table with a white cloth to enable the color of the sake to be seen more easily. The serving temperature for tasting should be 1820C, as this is best for appreciating the products subtle characteristics and is least likely to cause taste fatigue.
Kikichoko

Production techniques

Mash filtration

Pasteurization

Maturation

Dilution

The cup used to taste sake at breweries and analysis laboratories is called a kikichoko. This is a 180 ml white porcelain vessel with two concentric cobalt blue circles on the inside bottom. The white color highlights differences in sake color. If there is turbidity, the edges of the two blue concentric circles become blurred, enabling detection of slight differences in turbidity. Breweries and analysis laboratories look very carefully for turbidity in sake while it is in storage, as this can indicate either inadequate filtration or contamination by lactic acid bacilli.

Figure 4.1 Kikichoko, sake tasting cup

Cloudy sake Nigorizake

Aged sake Koshu

Undiluted sake Genshu

4.2 Procedure
Sake tasting involves the following sequence of steps. The procedure is basically the same as for wine tasting. (1) Observe the appearance, including color and clarity. (2) Evaluate the uwadachika (orthonasal aroma) by bringing the vessel up to the nose and smelling the aroma given off directly by the sake. (3) Take about 5 ml of sake into the mouth, spread it around on the tongue, breathe in air through the mouth and mix it with the sake. (4) Evaluate the fukumika (retronasal aroma), which is the aroma that reaches the nose via the mouth. (5) Slowly evaluate the taste on the tongue. (6) After expectorating the sake, quietly sip more sake and allow it to pass down the throat in order to evaluate the aftertaste. It is important to evaluate both the orthonasal aroma, which is the aroma sensed when the vessel is brought near the nose before tasting, and the retronasal aroma, which is the aroma sensed while the sake is in the mouth. The entire tongue should be used to evaluate the taste. This is because the tip of the tongue is sensitive to all tastes, and the back of the tongue is sensitive to acidity, bitterness and umami, but the middle part of the tongue has less ability to sense taste.

Unpasteurized sake Namazake

Sake pasteurized once at bottling Nama-chozo-shu

Figure 3.2 Classification of sake based on differences in production techniques

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Methods of tasting sake

4.3 Appearance
Clarity Most varieties of sake are clear. Except for nigorizake and so-called unfiltered sake, which are intended to have a cloudy appearance, any turbidity in bottled sake indicates that it has not been properly filtered. Although not to the same extent as wine, sediment may form in bottled sake that has been stored for a long time. Color Colorless, transparent sake is filtered using active charcoal to stabilize the quality (Sec. 2.9). This treatment removes impurities and color. Sake that is not treated with active charcoal may retain a pale yellow color. The color of koshu, or sake that has been aged for a long time, ranges from gold to dark amber. This color results from the reaction of the sugars and amino acids in the sake. Sake also discolors if it is stored at high temperature or exposed to light for a long period. These conditions also increase undesirable aromas and bitterness, reducing the commercial value of the product. Determining whether there has been quality degradation requires examining the full range of color, aroma and taste attributes.

Nuts Another type of aroma found in some koshu varieties is reminiscent of almond or walnut, while some forms of namazake may have a hazelnut aroma. Grass / green cedar, green grass, rose Taruzake, or sake that has been stored in cedar casks, has a wood aroma, called kiga, which derives from the cedar used in the cask. Some sake varieties have an aroma evocative of green grass or roses. Cereal Certain types of junmai-shu have a grainy aroma similar to that of the rice from which sake is made. Fungi Koji has an aroma similar to mushroom. This comes through in certain types of namazake and young sake varieties. Caramel honey, brown sugar, dry fruits, soy sauce Because sake contains large amounts of amino acids and sugars, it acquires color and a sweet burned aroma due to the Maillard reaction during aging. This ranges from a honey-like aroma to one resembling soy sauce, brown sugar or dried fruit in the case of koshu varieties that are allowed to age for several years. Acid vinegar, yoghurt, butter, cheese Depending on fermenting conditions, some varieties of sake have an aroma similar to butter or cheese, or a vinegar-like aroma.

4.4 Aroma
In wine tasting, the taster first smells the aroma directly from the glass, then swirls the wine to allow contact with air and smells it again. A tulip-shaped wine glass is ideal for this purpose. The sides of a kikichoko, however, are straight, as the tasting procedure usually does not include swirling. This is probably because retronasal aroma is more important for sake than orthonasal aroma. The sake aroma profiles shown in Figure 4.2 are used for describing aroma classifications to the general public, while the sake flavor wheel shown in Figure 4.3 is used by professionals. For most practical purposes, it is good enough to use the sake aroma profiles based on the names of familiar foods. Quality deficiencies usually show up in the aroma, therefore it is important to have a good understanding of off-odors (Sec. 4.7). Fruit apple, pear, banana, melon, lychee, strawberry, citrus Ginjo-shu is rich in aromas suggestive of tree fruits, such as apple and pear, or tropical fruits like banana, melon and lychee. It is these aromas that are referred to as ginjo-ka. The element ka means aroma. The aroma comes from the esters produced by yeast in the fermentation process and is analogous to the secondary aroma in wine. To make sake with ginjo-ka, it is necessary to use highly polished rice and to employ painstaking care to create the right low-temperature conditions for fermentation. This brewing technique is known as ginjo-zukuri (Sec. 8.5). Spice clove, cinnamon, fenugreek Some varieties of koshu, or long-aged sake, may have an aroma suggestive of clove, cinnamon or fenugreek.

Aroma pro les

Fruit

Alcohol Spice Nuts

Grass/ green

Cereal Fungi

Caramel

Acid

Apple Pear Banana Melon Lychee Strawberry Citrus

Alcohol Clove Cinnamon Fenugreek Nuts

Cedar Grass Rose

Rice Koji Fungi

Honey Dry fruits Brown sugar Soy sauce

Vinegar Yoghurt Butter Cheese

Figure 4.2 Sake aroma profiles

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Methods of tasting sake

Mo
Sm

Ginjo-ka Gin j frag o-ka, fru Fruity rant , or ity, al Este ry Alc oh olic Flo ral

ut

hc

oo

oa

Pun

thn

tin

Astrin

gen

ess

gent

Mo

uth

fee

Dia

arthy

Pla

stic

Bitter Umami Umami lty Salty Sa t ee ty, t Sw r fat tic Swee ou S yl, e r et ac Sou iac cid, D n c eti ra /ac id id ac nc Ra tty Fa

Tas t

Bitter

e
do

Cont

ce

tyl

ssy Gra dic ehy , Ald dar ce ese n, Nutty pan y, gree Ja ss a , spicy gr ty Spicy nut Grainy Cereal, k (fungus) oji Rice bra Sw n bu eet, Koji rnt car (fung am us) el, Swe et a rom Ca ram a Bu el rn t

a ap

ne

e ec

da

Umami Umami refers to savoriness or deliciousness. A key amino acid associated with umami is glutamic acid. Sake is richer in amino acids than wine or beer, and contains a large amount of glutamic acid (Table 1.1). Adding glutamic acid to sake, however, does not boost the sensation of umami. This is probably because the umami of sake derives from a harmonious blend of numerous amino acids and peptides. Nigami, bitterness Bitterness is not a desirable trait in many varieties of sake, but it is one of the characteristics that give long-aged sake its complexity. Kime, smoothness An appropriate level of aging reduces any roughness or pungency to produce a smooth, mellow sake. Kire, finish or aftertaste In high-quality sake, regardless of whether it is sweet or dry, heavy or light, the taste is expected to vanish quickly after it leaves the mouth. This is referred to as kire. Unlike wine, a long finish is not regarded as a desirable characteristic of sake.

Amaka
Body Body ra maka ness) A ra (dry lic

amin

ated

Musty

Rubbery

sty/e

r
Sulfury

ry/du

Figure 4.3 Sake flavor wheel for professional purposes

4.5 Taste and texture (mouthfeel)

The first tastes noticed after taking sake into the mouth are sweetness and sourness, followed a little later by bitterness and/or umami, which are most readily sensed at the back of the tongue. Also experienced are the texture attributes of astringency and smoothness. The finish (aftertaste) is experienced after swallowing or expectorating the sake. Amakara (amakuchi or karakuchi), sweetness or dryness The balance of sugars and acids determines whether sake tastes sweet or dry. Increasing the acidity will reduce the sakes sweet taste even if the amount of sugar remains the same (Sec. 7.4). Notan (nojun or tanrei), body The sugar level and acidity also affect the sakes body. Sake with a high sugar and acid content is regarded as rich or heavy. Amino acids and peptides also contribute and high levels of these result in full-bodied sake. A full-bodied variety may be referred to as having koku or goku(mi). Two Japanese terms used to denote the level of body are tanrei and nojun. Tanrei conveys the notion of light as well as clean and sophisticated. Nojun, on the other hand, conveys the meaning of full (rich) along with complex and graceful.
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Pape

Car bo
Af ter

al Met

nat

ion te tas

, st zed idi Ox Sulfury

a e-k -ka ine Hin ah Nam ck ale t stru Ligh Yeasty

4.6 Overall quality

Balance or harmony is an important feature of sake. Sake with a well-balanced flavor is considered superior. The brewers of ginjo-shu aim to produce a light body, but it should not be watery. Striking the right balance between aroma and taste is also important. The aroma may be fruity, but if the sake has a monotonous taste or an excessively complex taste, it will not be regarded highly. To use somewhat abstract terminology, the type of sake that scores best on appeal and perceived quality is that delivering elegance and resonance.

4.7 Faults
Zatsumi, unrefined or undesirable taste Balance (or harmony) is a key requirement of the taste of sake. A disagreeable, unbalanced taste that cannot easily be identified as bitterness, astringency or umami is referred to as zatsumi. Sometimes zatsumi results from the use of inferior ingredients or poor brewing technique, but it may also be caused by poor control during distribution. If sake is exposed to light or high temperature during the distribution stage, the level of zatsumi will increase along with changes in color and aroma. Lightstrike Light is the enemy of sake. The amino acids and vitamins that are plentiful in sake degrade when exposed to light, giving the sake an unpleasant musky smell. Hine-ka, oxidized or stale odor In addition to acquiring a caramel-like smell, sake that is stored under high temperature or conditions favoring oxidation develops an unpleasant smell
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Methods of tasting sake

like rotten cabbage or gas. This is caused by sulfur compounds in the sake. It is believed to be emitted by substances resulting from the metabolism of amino acids containing sulfur. Musty (corky) smell Sake bottles are not corked, but sake may on rare occasions acquire a corky smell. As with wine, this is caused by 2,4,6-trichloroanisole (TCA). Traditionally, sake brewing involves the use of many wooden items and the buildings at many breweries are made of wood. If chlorine-based fungicide is used in the wood, the lignin in the wood produces 2,4,6-trichlorophenol (TCP), which is converted to TCA through contact with mold. This may contaminate the sake during the production or storage process.

Name: Sample No.

Date:

Appearance

Color/hue Clarity

Colorless

Pale yellow

Gold

Amber

Dark amber

-- --------------- --------------- --------------- ------------- -Clear Dull -- --------------- --------------- --------------- ------------- --

Nose

Intensity

Undetectable

Strong

-- --------------- --------------- --------------- ------------- -Characteristics Undetectable Strong

4.8 Flavor wheel for sake

The terminology used in sensory evaluation by professionals (Fig. 4.3) involved in sake brewing is arranged in a flavor wheel, with reference standards for each term.

Fruity banana Fruity apple Grass/green Cereal Caramel

-- --------------- --------------- --------------- --------------- --- --------------- --------------- --------------- --------------- --- --------------- --------------- --------------- --------------- --- --------------- --------------- --------------- --------------- --- --------------- --------------- --------------- --------------- --- --------------- --------------- --------------- --------------- --

4.9 Tasting sheet

Figure 4.4 shows the sake tasting sheet used in sensory evaluation of sake, while Figure 4.5 shows the sake tasting sheet for the National New Sake Award (see Q&A Q23). The aim of the National New Sake Award is to promote improvements by having brewers refer to their tasting results, and is based on a detailed evaluation using the terms in the sake flavor wheel.

Palate

Sweetness Body

Dry Watery

Medium Medium Fair

Sweet Heavy Fine

-- ----------- ----------- ------------ ----------- ----------- --- ----------- ----------- ------------ ----------- ----------- --

Finish/aftertaste Lingering

-- ----------- ----------- ------------ ----------- ----------- --

Characteristics Undetectable
Acidity Umami Bitterness

Strong

-- --------------- --------------- --------------- --------------- --- --------------- --------------- --------------- --------------- --- --------------- --------------- --------------- --------------- --- --------------- --------------- --------------- --------------- --

Conclusions

Quality

Poor

Acceptable

Good

Very good

Excellent

-- --------------- --------------- --------------- ------------- --

Figure 4.4 Sake tasting sheet

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Methods of tasting sake

Serving sake

Serving sake
Learning outcomes Understanding of proper method of storing sake Understanding of basics of matching sake with food Knowledge of vessels used for drinking sake Knowledge of serving temperature

5.1 Storage of sake

Light and high temperature spoil the quality of sake. The reason sake is often packaged in brown or green bottles is to avoid the effects of ultraviolet rays. The amino acids and vitamins that are plentiful in sake degrade on exposure to light, causing the sake to discolor and to acquire an unpleasant aroma and bitter taste. In terms of blocking out ultraviolet rays, the most effective are brown-colored bottles, followed by green bottles, both of which are much more effective than transparent bottles. Green or transparent bottles packaged in boxes or wrapped in paper should be stored in their outer packaging. High temperatures hasten chemical reactions between sake ingredients. The changes caused by high temperature vary depending on the type of sake, but in general there is deterioration in aroma and taste compared to sake that is allowed to age at low temperature. The ideal temperature for storing sake is around 15C, the same as for wine cellars. Since there is almost no use of cork in sake bottles, humidity is not an issue. Sake that is stored in a wine cellar or other cool, dark place will largely retain the quality it had at the time of purchase for about one year. Because of its delicate flavor, ginjo-shu is more susceptible to temperature and therefore should be stored in a refrigerator rather than in a cellar. Namazake deteriorates especially rapidly and should be refrigerated at no more than 5C. Storing namazake for too long results in a pungent aroma similar to the smell of hazelnuts or other nuts due to enzymatic oxidation. Long-term storage also increases the sweetness, umami and heaviness, destroying the taste balance. Once opened, a sake bottle should be sealed and stored in a refrigerator to retard oxidation.

5.2 Matching sake with food

Figure 4.5 Sake tasting sheet for the National New Sake Award
Following are four important roles that sake can play when matching with food. (1) Striking a balance Sake with similarities to the food enhances both, such as rich sake for rich food. (2) Producing new taste Sake consumed with food can create new tastes. (3) Bringing out taste Sake can bring out hidden flavors in the food. (4) Cleansing the palate Sake can wash away food aftertastes and refresh the palate. Sake is less acidic than wine and has little astringent taste, so it goes well with a wide variety of dishes. Because it abounds in amino acids and peptides, sake is
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