When it comes to “appearance” and “palate,” you can express what you perceive directly without making significant errors. However, for “aroma,” rather than relying on subjective descriptions, it is highly recommended to prepare a predetermined list of candidate terms in advance. If you depend entirely on subjectivity, your capacity for expression will be limited by your own vocabulary, making it impossible to select unfamiliar aromas, such as linden (bodaiju).
Now, let us explore the key tasting points for each distinct type of sake.
Junmai Daiginjo-shu / Junmai Ginjo-shu
The key here is whether you can detect the aromas of apple or melon derived from ethyl caproate, or the aromas of banana or pear derived from isoamyl acetate. Because the high polished rice ratio causes fruit aromas to stand out more prominently than rice-like notes, you should select a higher proportion of terms related to fruity characteristics. Another defining feature of this category is the frequent utilization of cerulenin-resistant yeasts. Notably, distinguishing between Junmai Daiginjo and Junmai Ginjo does not affect your exam score.
Junmai-shu / Tokubetsu Junmai-shu (Sokujo-moto)
Sokujo-style Junmai-shu can be surprisingly difficult to classify accurately under specific designation categories. Its defining characteristics are that its fruit aromas are less pronounced than those of Junmai Ginjo, and it lacks the robust power derived from the acidity found in Kimoto-style Junmai-shu. Regarding aroma, your selections should focus primarily on rice-related notes. In some cases, you may perceive subtle hints of fruity or lactic acid aromas; if so, you should select the corresponding terms. Overall, many of these sakes feature a compact and well-balanced structure.
Junmai-shu / Tokubetsu Junmai-shu (Kimoto)
The defining characteristic of this category is the presence of lactic acid aromas, such as yogurt or sour cream. In many cases, you can identify a sake as Kimoto-style based on aroma alone. Your choices for aroma terms should center primarily around dairy products. What distinguishes this from Sokujo-style Junmai-shu is its robust, thick, and full-bodied palate. When differentiating between Kimoto and Yamahai-moto, Kimoto-style sake tends to impart a greater sense of gentleness and fine-textured elegance within its flavor profile. Notably, distinguishing between Junmai-shu and Tokubetsu Junmai-shu does not affect your exam score.
Ginjo-shu / Tokubetsu Honjozo-shu / Honjozo-shu
These are sakes to which brewers’ alcohol has been added, characterized by a light, crisp, and refreshing palate. For Ginjo-shu, because you may detect ginjo-ka (ginjo aroma), your selections should center primarily on fruity aromas. For Honjozo-shu, which has a rice-polishing ratio of 70% or less, rice-like characteristics are easier to perceive; therefore, you should focus your choices on rice-related notes. Compared to Junmai-style sakes, alcohol-added sakes tend to impart a stronger retro-nasal aroma (modori-ka) after you swallow. Notably, distinguishing between Tokubetsu Honjozo and Honjozo does not affect your exam score.
Aged Sake (Yamahai-moto)
The appearance often features a distinct yellowish hue. Regarding aroma, you should select terms that express mature, aged notes. Furthermore, past exam questions indicate that Yamahai-moto is frequently featured in this category; therefore, it is advisable to also select terms that evoke the lactic acid characteristics unique to the Yamahai style. On the palate, while the overall profile tends to lean toward a sense of robust power, the acidity is characterized by a rounded and smooth texture that develops through the aging process.
Based on the actual tasting sheets used in the exam, I have compiled a summary of selected terminology for each distinct type of sake to show you precisely which terms you should choose.
[Download] Aroma Terminology by Category Sheet
Please refer to this sheet to see which tasting terms you should select.