An Introduction to Sake, A fine tutored tasting with Asami Tasaka Hosted by Anne McHale MW

Berry Bros & Rudd, London
Tasted Thursday, January 23, 2014 by Papies with 567 views

Introduction

The excellent Asami Tasaka of World Sake Imports ( www.worldsake.com) presented an introduction to Sake from making to tasting and was full of tips about what makes a great sake and what too look out for.

Top Tips:

- Brew Master is key and keep to the makers you like
- Polishing Ratio determines quality the more u polish the less starch the better the sake (This is shown by a lower % number)
- Yeast gives flavour

- Sake needs refrigeration and never buy sake from stores who don't keep it in fridge

- Don't be a snob to hot sake, try different temperatures, open your mind
- Don't warm unpasteurised sake
The Sake Categories: http://www.sake-world.com/html/types-of-sake.html

Flight 1 - Daiginjo - 50% Polishing Ratio or more (2 Notes)

  • NV Tedorigawa Daiginjo "Lady Luck" Iki na Onna

    Japan, Chūbu, Ishikawa

    The nose is a mix of Floral, melon, apple notes, light honey. Clean and dry fruit , creamy palate feel. Clean, dry finish. Crystal clear colour. 16-17% alc . You can feel the alcohol on the palate but nonetheless has a nice smooth feel. The addition of limited Alcohol (Hence its not Junmai) brings out a lot of the character of yeast but adds a sharp edge on the palate. Pretty solid sake but we preferred the Junmai style.

    Some "Technical" Details:
    Rice Variety: Yamadanishiki
    Polishing Ratio:40%
    Yeast: House Yeast - Kanazawa Lineage
    Alcohol: 16-17%
    Acidity 1.2
    Sake Meter Value: +5.0 ( the more +ve =Dry / -ve = Sweet)

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  • NV Dewazakura Junmai Daiginjo "Ichiro" Abbey Road

    Japan, Chūbu, Niigata

    Our Favorite Sake of the Tasting. We are definitely keeping Dewazakura as the producer of choice for future ref.
    Fruity, light savory sake. On the palate it is full and light exotic, fresh, rich. Melon on the palate. Light floral. Gentle light creamy with a clean finish. A fantastic Sake.

    Winning Sake of IWC 2008

    Some "Technical" Details:
    Rice Variety: Yamadanishiki
    Polishing Ratio:45%
    Yeast: Ogawa - Produces Fruity feel
    Alcohol: 15-16%
    Acidity 1.3
    Sake Meter Value: +4.0 ( the more +ve =Dry / -ve = Sweet)

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Flight 2 - Ginjo - 50-60% Polishing Ration (2 Notes)

  • NV Dewazakura Ginjo "Oka" "Cherry Blossom"

    Japan, Chūbu, Niigata

    Delicate, floral, light anise on the nose. Fuller with a sweet core(especially vs the Daiginjos before). Light melon - The ogawa yeast connection. Has a bit of a bitter feel especially on the finish but this is a fine Ginjo Sake.

    Some "Technical" Details:
    Rice Variety: Dewasansan
    Polishing Ratio:50%
    Yeast: Ogawa - Produces Fruity feel
    Alcohol: 15-16%
    Acidity 1.2
    Sake Meter Value: +5.0 ( the more +ve =Dry / -ve = Sweet)

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  • NV Kokuryu Junmai Ginjo Black Dragon

    Japan

    Oily feel, milder sake, banana on the nose! (the impact of the yeast again). The sweet nose does not carry to the palate and here the wine is more savoury, clean and rich full of life.

    Some "Technical" Details:
    Rice Variety: 500 Mangoku
    Polishing Ratio:55%
    Yeast: House
    Alcohol: 15%
    Acidity 1.3
    Sake Meter Value: +3.5 ( the more +ve =Dry / -ve = Sweet)

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Flight 3 - Junmai (1 Note)

  • NV Hoyo Genji "Shining Prince"

    Japan, Tōhoku, Miyagi

    Lower polishing ration here adds colour to the sake. Junmai Sake (Not on the title here).
    More savoury, cedary than fruity. "Sake" Taste and to the untrained sake tasters like us it is difficult to detect individual flavours.. This is a sake to go with food especially scallops and grilled fish.

    Some "Technical" Details:
    Rice Variety: Kura no Hana
    Polishing Ratio:55%
    Yeast: Association 901
    Alcohol: 15-16%
    Acidity 1.6
    Sake Meter Value: +4.0 ( the more +ve =Dry / -ve = Sweet)

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Flight 4 - Hot or Cold (2 Notes)

A side by side tasting to show the differences of cold/warm tasting of the same sake.

Sake Temperature Terminology - http://homepage3.nifty.com/maryy/eng/sake/sake_kan_e.htm

  • NV Kamoizumi "Shusen" Junmai Three Dots

    Japan, Chūgoku, Hiroshima

    A touch on the yellow side shows its been aged. Very strong on flavour mushroomy feel. Earthy, acidic and sharp. Again has that "sake" taste and difficult to pin point individual notes.

    Some "Technical" Details:
    Rice Variety: Hiroshima
    Polishing Ratio:58%
    Yeast: Setouchi 21
    Alcohol: 16-17%
    Acidity 1.6
    Sake Meter Value: +1.0 ( the more +ve =Dry / -ve = Sweet)

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  • NV Kamoizumi "Shusen" Junmai Three Dots

    Japan, Chūgoku, Hiroshima

    Tasted hot at 45C
    The Alcohol comes out stronger at this temperature (especially vs the chilled version of this we tried side by side). More prominent. Has a tingling sensation on the palate. Richer and softer to the chilled one and we preferred it hot than chilled.

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Flight 5 - Specialty Sake (1 Note)

  • NV Kamoizumi Nigori Ginjo "Summer Snow"

    Japan, Chūgoku, Hiroshima

    Unfiltered Sake. Not clear but milky white hence the name. Unpasteurised too.
    Rich, creamy, tropical, savoury rice feel. Works amazingly well with pineapple. High in alcohol but carries it very well. Pretty interesting sake to try.

    Some "Technical" Details:
    Rice Variety: Hiroshima
    Polishing Ratio:58%
    Yeast: Not Specified
    Alcohol: 17-18%
    Acidity 1.3
    Sake Meter Value: +1.0 ( the more +ve =Dry / -ve = Sweet)

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