This guide is an expansion of A Basic Guide to Finding Your Favorite Sake, adding four elements to it.
This is a guide I use to imagine the taste of sake when I buy it. It can also be used to analyze what kind of sake you are drinking and can be helpful in preparing for sake-related exams.
The four elements above (Type, Rice, Fermentation starter, Yeast) mainly determine the flavor profile of sake (fruit or rice taste), while the three elements below (Amino Acidity, Acidity, Sake Meter Value) mainly determine the body of the sake (light or full-bodied).
By considering these seven elements when drinking sake, you can understand what kind of sake you like, and then you can somewhat accurately imagine what kind of sake it is from label information even before drinking it!
Type/Polishing ratio
This indicates the percentage of rice that has been polished. It is said that the more the rice is polished, the clearer the taste of sake becomes without any off-flavors. For example, a Polishing ratio of 60% means that 40% of the outer layer of the rice has been removed, and the sake is brewed using only the inner 60% of the rice.
Specifically, Daiginjyo (大吟醸) has a Polishing ratio of 50% or less, while Ginjyo (吟醸) has a Polishing ratio of 60% or less.
Rice(米)
Rice is the raw material for sake and is equivalent to grapes in wine. Here, I have picked only three very famous rice varieties. Yamadanishiki (山田錦) is famous for producing fruity and juicy sake. On the other hand, Gohyakumangoku (五百万石) often results in dry sake with the rice flavor remaining. Miyamanishiki (美山錦) falls somewhere in between.
Fermentation starter(酒母)
The fermentation starter relates to how yeast for brewing is obtained. Nowadays, more than 90% of sake adopts the method called Sokujyo-moto (即醸酛), where yeast directly in ampoules is mixed into the fermentation starter. This method is said to produce sake without off-flavors. On the other hand, Yamahai (山廃) and Kimoto (生酛) take time for natural yeast to enter the fermentation starter, increasing the time it takes for sake to be produced. During this waiting period, various microorganisms other than yeast can enter the fermentation starter, increasing off-flavors. However, this adds complexity and depth to the sake.
Yeast(酵母)
This is arguably the most important factor in determining the flavor of sake. Yeast breaks down the sugars in sake and produces carbon dioxide and alcohol, which also gives flavor to sake. Therefore, knowing the yeast information makes it easier to anticipate the flavor of the sake. However, yeast information is often not listed on labels. (Thus, it is not included in the Basic Guide section.)
Amino Acidity(アミノ酸度)
Amino acids can be considered components that bring out Umami. The higher this value, the stronger the Umami, resulting in a more flavorful sake, but it may move away from dry sake with sharpness.
Acidity(酸度)
This indicates the acidity contained in the sake, and the higher this value, the stronger the acidity. Sake with sharpness tends to have a higher acidity.
Sake Meter Value(日本酒度)
This measures the sugar content in sake. A higher value indicates higher sugar content, while a lower value indicates lower sugar content. Since this is scientifically measured, it is often used to determine whether sake is sweet or dry. However, in reality, the taste of sake can vary greatly due to other factors, so it is better to consider this value as just one indicator of sake taste.
These seven elements can provide a comprehensive understanding of sake flavors, allowing you to enjoy and appreciate sake more deeply.