How To Taste Sake Like A Sommelier: The Ultimate Beginner’s Guide

If you’ve taken a sip of sake and wondered what makes one bottle taste smooth and floral while another feels crisp and earthy, you’re not alone! Sake – Japan’s beloved rice wine – has a complex world hidden within it – full of intricate aromas and delicate flavor. 

Yet, unlike wine, sake tasting isn’t about swirling your glass dramatically. It’s an art form rooted in balance, mindfulness, and reflective of the Japanese way of life. Whether you’re a casual drinker or trying to have sake for the first time, we’ll walk you though how to taste sake like a sommelier. Hop on and keep reading!

Tasting Sake Like A Sommelier: Step-By-Step Guide

What Exactly Is Sake?

Before you taste sake, let’s quickly understand what sake is.

Sake is a fermented alcoholic beverage made primarily from four ingredients – rice, water, koji (a special mold), and yeast. But don’t mistake it for rice wine – its brewing process resembles that of making beer more than wine. The reason behind it is that the starch in rice must first be converted into sugar before fermentation.

The beauty of sake lies in its range. Depending on how much the rice is polished, and how its brewed, sake can have a slightly varied taste. It can taste clean and crisp or rich and full-bodied. The more polished the rice is, the more delicate and refined flavors it will develop.

Here’s a quick cheat sheet of sake grades:

• Junmai: Pure rice sake, no added alcohol, known for rich and full flavors.
• Daiginjo: It is highly polished and known for its delicate flavors and fragrant aroma. The rice is polished to at least 50%, resulting in a highly refined and aromatic drink.
• Honjozo: Distilled with a bit of distilled alcohol added for a smoother texture. Has a smooth, light taste and is a versatile drink option.
• Nigori: An unfiltered variety that retains the rice particles, giving it a hazy appearance.

Let’s understand a step-by-step process of how to taste sake:

Step 1: Observe The Appearance

Like wine tasting, your first impression of sake comes from its appearance. Pour a small amount of sake into a white or clear sake glass. Hold it up to light and observe the following things:

• Color: Most sake is clear or pale straw-colored. However, some sake may have a golden or amber tint, while sale may appear milkier.
• Clarity: Some sake varieties like Daiginjo look pristine and bright. Whereas, some sake like Nigori have a milky, hazy appearance – and it is intentional.
• Viscosity: Swirl the sake gently. If the liquid coats the glass slightly, it might be fuller-bodied with more umami and richness.

Step 2: Smell The Aroma (Or "Kōmi")

Aromas reveal the intricate flavor that remains layered in sake. Hold the glass close to your nose, take a gentle sniff, and notice the first burst of scent. Pay attention to the initial flavors – are they sweet, dry, or savory? Don’t overdo it – the aroma of sake is often subtle. Sommeliers describe sake aroma profiles as either ginjō-ka (fruity and floral) or junmai-ka (rice-forward and earthy).

The trick is to take two whiffs – one short whiff to catch the high notes and another deeper one to detect the hidden complexities.

Also Read: RTD Vs. Cocktails: The Battle Between Convenience And Craft

Step 3: The First Sip: Feel, Don’t Gulp

Time to take a small sip! Let it roll around your tongue before swallowing it. Pay attention to the texture, mouthfeel, and balance of the sake.

• Texture: Is it silky, creamy, or crisp? Premium sakes like Daiginjo often feel smooth and feather-light, while Junmai might have a rounder, fuller texture.
• Temperature: Sake can be served at various temperatures – from chilled to warm. Chilled sake enhances aroma and acidity whereas the warm sake mellows sharp notes and brings umami. To better understand this, try the same sake at different temperatures – you may thank us later!
• Balance: A sign of a good sake is its balanced mix of sweetness, tartness, and bitterness, as well as umami. None should overpower the other.

Step 4: Identify Flavor Notes

After you’ve taken the first sip, it’s time for another one – this time to understand the flavors.

Sake isn’t about a bold punch like vodka or tequila. It’s about nuance and noticing what unfolds across your palate. Understand that the front of the tongue catches sweetness, the sides catch acidity, and the back senses bitterness and umami.

Here are some tasting notes that can guide you analyze the flavor of sake:

• Light and Fruity: Think of fruity flavors like apple, pear, grapes, and lychee.
• Rich and Earthy: Notes of rice, nuts, and even mushrooms.
• Aged and Complex: Notes of dried fruits, caramel, and nutty tones. 

Take your time – sake unfolds slowly. The more you drink, the more subtle differences you’ll detect between brands and styles.

Step 5: Note the Finish

After you’ve taken the aroma and had a few sips, it’s time to understand how sake finishes on your palate. The finish, or aftertaste, is where you’ll understand the sake’s craftsmanship.

Does it linger smoothly on your palate or disappear quickly? Some premium sakes have a long, clean finish – meaning it will leave its umami on your palate. Some may end dry and crisp, while others stay mellow and rounded.

A sommelier will often categorize sake finishes as:

• Clean and crisp, often from Daiginjo style.
• Rich and full-bodied, characteristic of Junmai and Honjozo.

The finish tells you whether the sake is best for sipping alone or pairing with food.

Also Read: Difference Between Sake, Soju, And Shochu

Step 6: Pair It Like A Pro

Sake is, as you guessed it, quite food-friendly! Food pairings enhance flavor rather than overwhelming it. The rule is simple: lighter sake pairs well with delicate flavors whereas richer sake pairs well with bold flavors.

Here are a few pairings to experiment with:

• Daiginjo/Ginjo: Sushi, sashimi, oysters, or salads – anything that is lightly seasoned, fresh, and light on the stomach.
• Junmai: Junmai pairs well with food that is salted and has more flavor. Examples include grilled meats, ramen, tempura, teriyaki, etc.
• Nigori: The cloudy, milky sake variety goes well with spicy Asian dishes of various kinds – be it Japanese, Chinese, Indian, or any other cuisine. It also goes well with most desserts, balancing the heat and sweetness alike.

Pro tip: Sake sommeliers and experts believe that a perfect sake-to-food pairing should make both the food and sake taste better than they would on their own.

Tips From The Sake Pros

• Using the right glass can make all the difference when it comes to tasting sake. You can opt for traditional ochoko or sakazuki cups for a classic experience. To enjoy fruity sakes, it is preferable to use wine glasses as they enhance the aroma. For a chilled sake, a narrow-rimmed glass can maintain the temperature, whereas a bowl-shaped cup works fine for a room temperature sake.
• Keep premium sake chilled and avoid overheating unless it’s meant to be served warm. Serve the sake slowly and avoid haste.
• If possible, avoid wearing strong perfumes when consuming sake. This is to help avoid ruining the delicate aroma of sake.
• Between sake sips, cleanse your palate with water. This will not not only help reduce the intensity of sake’s alcohol content but also cleanse your palate so you notice subtle differences between different sakes.
• Sake tasting is not just a practice of consuming sake, it is rooted in mindfulness and culture. Sip slowly, observe, and appreciate the craftsmanship.

Summing Up

Did you take notes on how to taste sake like a pro? It doesn’t require years of training – just a willingness to understand, observe, and enjoy the rice-based beverage. Pay attention to its aroma, texture, flavor, and notice how it is served and consumed. After all, sake is an integral part of Japanese culture and heritage. So next time someone pours you a glass of sake, pause, breathe, and let your senses take over. Sip and savor it and appreciate its craftsmanship. After all, you’re not just tasting sake – you’re participating in an ancient ritual of beauty, balance, and mindfulness.