Japan Sake and Shochu Makers Association | JSS
Sake may still be new to many people outside of Japan. Therefore, learning more about its traditions, history, and brewing process is a great way to understand sake better. So what does sake taste like? Compared to other alcoholic drinks, sake may seem subtle in its character at first glance. However, its appearance, aroma, texture, and flavor are quite unique and its diversity might surprise you.
A standard sake tasting cup is made of white porcelain with 2 navy rings printed on the inside. Once poured into the cup, the white porcelain makes it easier to evaluate the sake's color, as the navy rings create contrast helping when assessing turbidity.
The color of sake varies based on its filtration method and degree of aging.
Sake naturally appears pale green or light yellow after pressing. Bottled without post-press filtration, unfiltered sake, or muroka, has this color.
Most sake, pasteurized or not, usually undergoes charcoal filtration after pressing. Charcoal filtration takes away the yellowish tint and also some unwanted flavor.
When aged, sake gradually takes on an amber hue. The longer the sake ages, the darker the color gets.
The sake mash where fermentation and saccharification occur in sake production is white and porridgy. As a result, the fineness of the mesh used during pressing defines the sake's turbidity.
A coarse mesh for pressing produces white, cloudy sake. This type of sake simply gets its name from the Japanese word for "cloudy".
A semi-fine mesh produces a "slightly cloudy" sake known as "usu-nigori".
A fine mesh produces relatively transparent sake. Additional sedimentation and filtration further clarify turbidity.
Different brewing and aging methods bring out a wide spectrum of aromas from the sake. This aroma encompasses anything from fruity and floral to nutty and roasted. For example, ginjo, a type of refined sake, usually has a fruity aroma. On the other hand, aged sake takes on a spicy and roasted fragrance.
Apple, pear, banana, melon, lychee, strawberry, citrus, muscat grape, apricot
Clove, cinnamon, fenugreek, nutmeg, cumin, chocolate
Almond, walnut, hazelnut, chestnut, peanut
Rose, orange blossom, honeysuckle
Pine, bamboo, green grass, cedar
Cream, yogurt, cream cheese, butter
Mushroom
Caramel, coffee, toast, soy sauce, smoky
Rice
Honey, licorice, dried fruits
Melon, banana, apple, citrus, green
Cereal, chestnut, pear, lychee
Honey, soy sauce, nuts, spice
Most sake has a smooth texture that is slightly thicker than water. However and as to be expected, depending on the style of sake mouthfeel can significantly vary.
Fresh sake is usually slightly fizzy as carbon dioxide is a byproduct of alcoholic fermentation. Some sake also undergo secondary fermentation to achieve this effervescence. Additionally, some brewers add carbon dioxide to some of their products, especially for the summer release.
The standard texture of sake is smooth and has a somewhat thick mouthfeel when compared to water. The filtration process removes fine particles, and carbon dioxide is already evaporated.
Some types of sake have a smooth creamy texture that is much thicker than standard sake. It is usually found in nigori. The coarse mesh used for pressing gives this creamy texture.
The aroma and taste components of sake comprise its main flavor. This consists of mainly sweetness, acidity, and umami notes. The balance of these components determines the impression of the taste.
Sake contains a sugar content similar to semi-sweet wine. Unlike wine, which contains mostly fructose, the sugar in sake is mainly glucose.
The acidity of sake is about 1/5th of wine. The main acidic component of sake is succinic acid, followed by lactic acid and malic acid.
Sake is rich in amino acids, containing over five times more than wine and beer. Amino acids and peptides produce the umami flavor found in sake.
Sake tastes sweet when the sugar content is high and the acidity is low. Sake's relatively low acidity compared to semi-sweet wine gives it a sweeter impression. However, acidity provided by succinic acid and lactic acid can mask the sweet taste even with relatively high sugar content. This results in a full-bodied taste rather than a simple, sweet flavor.
While sugar and umami enrich the taste of sake, acidity provides structure. Full-bodied sake usually has relatively high levels of acidity, sugar, and umami compounds. On the other hand, sake with low sugar content and umami compounds tend to have a lighter taste.
Unlike wine, a long-lasting aftertaste isn’t always a desired trait of sake in Japan. Instead, a light, clean finish is often preferred.
What is unique about sake is that its taste changes depending on what temperature it is served at. Heat affects the perception of sweetness and umami, but not acidity. Here are the characteristics of the same sake at two different serving temperatures, compared to the sake at 25°C as a control.
The characteristics of sake change over time, especially when exposed to light and high temperature. For example, sugar and amino acid components go through a Maillard reaction. This reaction results in amber color and complex flavor. In addition, the fruity aroma disappears while a toast-like fragrance comes out. The texture also becomes smoother with a longer finish. Recently, aged sake has become popular, and some professionals age sake under particular conditions similar to aging wine.
Clear in color, fruity aroma, light and refreshing taste
Light amber in color, mildly nutty aroma, smooth, silky taste
Dark amber in color, dried fruit and/or soy sauce like aroma, complex taste
