９：Sake classification 2

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９：Sake classification 2

Sake classification 2


Classification of Japanese Sake by Aroma and Flavor

Japanese sake, though made primarily from rice and water, offers a wide range of flavors and aromas based on brewing methods and fermentation time. To make these flavors easier to understand, sake is classified into four types based on combinations of “aroma” and “flavor,” creating what’s known as the “aroma and flavor classification.” This system allows even beginners to find sake that suits their preferences.

The four types in this classification are “Kun-shu,” “Soshu,” “Jun-shu,” and “Juku-shu,” organized according to aroma intensity and flavor richness. Let’s explore the characteristics of each type.

 

1.Kun-shu – Fragrant with a Light Flavor

Kun-shu is characterized by fruity and floral aromas with a light and refreshing taste. It often has a sweet aroma like fruits or flowers, making it easy for beginners to enjoy. When sipped, its aroma gently spreads, offering a smooth and pleasant drinking experience, making it well-suited as an aperitif or for drinking on its own.

  • Aroma: Strong, sweet fruity or floral aroma with a vibrant impression.
  • Flavor: Light and refreshing, often with a touch of sweetness, with minimal alcohol intensity.
  • Typical Types: Mainly daiginjo and ginjo sake, as well as certain junmai sakes and unfiltered, unpasteurized genshu brewed with ginjo yeast for fruity aromas.
  • Best Enjoyed: Chilled in a wine glass or other vessel that enhances the aroma. Pairs well with aromatic fruits and desserts.

2.Soshu – Mild Aroma and Light Flavor

Soshu is known for its subtle aroma and light, refreshing taste. Often described as “tanrei” (light and refreshing), it has a smooth, clean mouthfeel that pairs well with delicate dishes, making it a popular choice as a meal companion.

  • Aroma: Soft and subtle, with a hint of alcohol, providing a gentle impression.
  • Flavor: Clean, light, and smooth with a crisp finish.
  • Typical Types: Futsu-shu, honjozo, namazake, and nama-chozo sake. This style is commonly produced in regions like Niigata Prefecture and Hokkaido, known for their light and refreshing sake.
  • Best Enjoyed: Chilled to bring out its clean finish. Complements fresh dishes like sashimi, carpaccio, and salads that highlight natural flavors.

3.Jun-shu – Subtle Aroma and Rich Flavor

Jun-shu is a full-bodied sake with a pronounced flavor that brings out the umami and richness of rice. While the aroma is subdued, the deep flavor and satisfying mouthfeel make it an ideal accompaniment to meals, especially traditional Japanese dishes.

  • Aroma: Subtle, sometimes reminiscent of freshly steamed rice or yogurt-like acidity.
  • Flavor: Rich with pronounced umami and depth, often with a balanced acidity and sweetness.
  • Typical Types: Junmai sake, kimoto and yamahai styles, and unfiltered or high-alcohol genshu are often categorized as jun-shu.
  • Best Enjoyed: Slowly savored in ceramic or wooden cups. Served warm or at room temperature to highlight umami and enhance its balance. Pairs well with meat dishes, stews, and fermented foods.

4.Juku-shu – Rich Aroma and Bold Flavor

Juku-shu is aged sake with a thick, mellow flavor. Over time, it develops sweet, complex aromas like caramel or dried fruits, offering a unique flavor profile not typically associated with sake. Best enjoyed in small amounts as a digestif, juku-shu provides a distinctive and luxurious taste.

 

  • Aroma: Sweet, complex aromas resembling caramel, dried fruits, or spices, sometimes similar to aged Shaoxing wine or mature wine.
  • Flavor: Bold, sweet, and smooth with a syrupy texture, leaving a deep impression.
  • Typical Types: Koshu (aged sake) and long-aged sake. Junmai or ginjo sakes aged for over three years also fall into the juku-shu category.
  • Best Enjoyed: In a small, slightly open-mouthed ceramic or glass vessel to savor the aroma. Pairs well with strongly flavored foods such as Chinese cuisine, cheese, nuts, and chocolate. Ideal as a dessert wine or digestif, and also enjoyable warmed.

 

5.Benefits of the Aroma and Flavor Classification

This aroma and flavor classification makes it easier to understand the characteristics of sake, helping even beginners find sake that matches their preferences. It also aids in pairing sake with food, enhancing its enjoyment in various settings. This classification can also be used to guide tasting comparisons and the selection of serving vessels, enriching the sake experience.

By understanding this classification, it becomes easier to choose sake that aligns with personal taste, broadening the ways to enjoy sake. Use these four types as a guide to discover Japanese sake that suits your palate.