日本酒を語る

Talk about sake

2021.04.02

Knowledge

Types of Sake Aroma

Sake aroma consists of esters produced by yeast, alcohol, and acid, etc. The aroma mixed with various elements enhances the charm of sake, and moreover, in recent years, it has been found that major components of fruity ginjo-aroma created by yeast have a relaxation effect on the mind and body.
Sake is considered to have more than a hundred or several hundreds of types of complex aroma, and they are expressed as brilliant, refreshing, mild and plump. It is a variety and complexity of aroma: the brilliant one like flowers and sweet fruit, etc., refreshing one exactly like citrus fruit and herbs, mild one like charcoal, minerals and vegetables, and plump one like grains, nuts, spice, dairy products and honey.
It is recommended to enjoy sake as well as the aroma as it changes over time. Before drinking, the orthonasal aroma wafts from the sake vessel, and this is called uwadachika. The retronasal aroma in mouth is called fukumika, the one you feel when sake goes down the throat is called ginka, and the one reaching your nose that comes from the back of your tongue when you swallow sake is called kaerika. The aroma of sake is sensitive and difficult to understand, but it is one of ways to enjoy sake to express the aroma in your own words by believing your sensitivity.