How do you distinguish real sake from fake sake?

Do you consider yourself an expert in sake consumption? Here's a guide to distinguishing between high-quality and poor Japanese sake. In Chinese culture, it is believed that consuming tsukudani at the end of the year brings good luck, while drinking it at the start of a new year ensures continued fortune. Nowadays, more and more individuals are developing a liking for sake, and renowned sake brands like Rex Festival have been around for 14 generations. However, being familiar with popular brands is only scratching the surface. With numerous sake options available, it's best to taste them for yourself to find your perfect match. Fortunately, there is a simple method for determining whether a particular sake meets your standards - refer to this handy chart! This chart will walk you through assessing the quality of sake and its taste profile. In essence, tasting sake is akin to tasting wine; it involves evaluating its appearance, aroma and flavor.

When examining sake, the initial step is to observe its color. Most Japanese sake available in the market appears clear and transparent. If the sake in question does not meet this standard, it is important to be cautious about its quality. Moreover, if it has been aged for a long period or is an ancient variety, it may have adopted other cultural hues over time, ranging from golden yellow to dark amber. In professional sake tasting, a kichiko cup is typically used to assess both clarity and color. This cup holds about 180 milliliters and features a unique serpentine pattern on its bottom, providing a sharp contrast against the whiteness of the porcelain. This allows tasters to easily appreciate the sake's color. Once the aroma has been savored and the color examined, it is only natural to move on to sniffing its distinctive fragrance - much like one would do with wine.

Sake offers a variety of fragrances, such as floral, fruity, herbal, nutty, and mushroomy. These aromas blend harmoniously to create a distinct taste and sense of identity for all to enjoy. Unlike wine, which may require vigorously swirling the glass to release its aroma, sake simply needs to be gently smelled in order to fully experience its fragrance. There are three main types of sake aromas: material, brewing, and complex. Most sakes have a prominent rice aroma due to the nature of its main ingredient. The more polished the rice is, the stronger the rice aroma will be.sake tasting hong kongis very good.

During the fermentation process of sake, a distinct aroma called ginjyosu is produced. This aroma is characterized by floral and fruit notes, such as apples, pears, cantaloupe, lychee and bananas. These scents are most commonly found in silver wine, hence the name "silver wine aroma." As wines age, their aromas shift towards more ripe notes. With extended aging, they develop intense and sweet scents of honey and dried fruits, along with spicy hints of cloves, cinnamon and other spices. Such an aroma is often associated with old wines. To enhance the flavor profile of some specially treated wines, Japanese cedar barrels are used for aging. These unique wines are highly valued for important celebrations or ceremonies. Furthermore, some specially treated wines boast exceptional aromas that add to their appeal.

For instance, various original cocktails with hazelnut or mushroom flavors can be found, along with sakes that are aged in wooden bottles to enhance the wood essence. Additionally, distinct brewing methods and fermentation conditions can result in cheese notes in some sakes. As we sample sake, we initially experience a combination of sweetness and tartness, followed by a gradual recognition of bitterness and freshness. Overall, sake tends to be sweeter and less acidic compared to wine, although the actual taste is influenced by the interplay between acidity and sugar levels in the wine. A higher sugar concentration contributes to a richer wine, while a significant presence of amino acids and esters produces a full and opulent sensation.

On the contrary, low levels of these components result in a light wine that is rarely described as dry. This is because sake contains significantly higher levels of amino acids than wine, particularly glutamic acid. When these amino acids are harmoniously combined with esters, it creates a delightfully sweet taste. Bitterness is not favored by most animals in nature and the same can be said for humans when it comes to drinking sake. However, certain aged wines may have bitterness as one of their defining qualities, adding complexity to the flavors. Unlike wine, superior sake does not necessarily require a long finish.

It is crucial to focus on the aftertaste of cleanliness, not due to carelessness, but rather due to the influence of current drinking trends. Sake is constantly evolving and the key aspect is the length and experience of the remaining flavor. There has been a traditional preference for small-handled wine cups to preserve the environmental air, but now these cups can be used for various types of tastings. In particular, larger cups are used to enhance the aroma of different types of sake and provide a better tasting experience. This allows students to fully appreciate the wonders of life through tasting sake.