Sake Guides
Articles on choosing, tasting, serving, and how sake is made. Currently available in Japanese.
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04Beyond Sweet and Dry: How to Read Sake's Taste and Aroma
When choosing a sake, most people start with one question: is it sweet or dry? The yardstick behind that question is the Sake Meter Value (SMV), a rough numeric indicator of the sugar left in the finished sake. A negative number leans sweet; a positive number leans dry.
Taste & Aroma #Kunshu (fragrant) #Soshu (light & crisp) #Junshu (rich) #Jukushu (aged) #Beginner #taste #aroma #sweetness dryness -
35A Guide to Sake Yeast: From Kyokai Strains to Flower and Regional Yeasts
Flip a sake bottle around, and you might spot a line on the back label reading "Kyokai No. 9" or "Shizuoka yeast." That single line is a shortcut to predicting the aroma in the glass. Yeast is what generates aroma and acidity during fermentation, and switching strains can shift the whole characte...
Production #Kunshu (fragrant) #Intermediate #yeast #aroma -
39The Practice of Sake Tasting: Reading a Glass Through Appearance, Aroma, Taste, and Finish
Work through a glass of sake in order (appearance, aroma, taste, finish), and you'll find you can put the differences into your own words. No formal training required. All you need is a vessel and good light, at home or in a shop. You don't have to do everything at once, either: just noting the c...
Taste & Aroma #Beginner #tasting #taste #aroma