SSI taste profiles is a great way to assess and remember the sake you try. The Sake Service Institute (SSI) have divided all the sake into four categories, kun-shu, sou-shu, jun-shu and juku-shu based on two criteria: aroma and flavour. Read a brief overview of all the four profiles including examples of sake for each.
Rice is the essence of sake. It's the source of alcohol and gives it its flavour, aroma, texture and the character. It’s like grape to wine but slightly different.
With my first post for 2019 I decided to continue the series “How sake is made” and wrote about water. It’s impossible to overestimate the importance of water for making great sake. You will find out what water is good, how it’s used and how different types of water are called. There is even a small dictionary at the end of the article. Kampai!
So here you are, staring at a strange bottle with weird writings on the label. It has some English words but they are also incomprehensible. What is sake? Is sake…