- Furious Lobster
- Jun 17, 2006
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Soiled Meat
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Well, caveat that I'm not trained or anything, I just drink a lot of sake, but there's basically two elements I consider when I'm choosing a bottle
The first is tanrei versus houjun. I think of this as kinda like a white wine versus red wine distinction, with tanrei being more like white. Tanrei sake is a lot lighter with less of an aftertaste, you'll see the terms sappari and karui applied a lot of times. Another one you'll see for tanrei is kirei. Houjun is often described as having a meatier taste, but the flavor that really comes out for me is mushrooms? It's kind of like a tanrei sake with a strong undertone of something funky and fermented underneath resolving into an aftertaste of the undertone. The main flavor description I've noticed is koku (usually written as コクが有り).
The second element is comparatively straightforward, it's just sweetness. This is probably the easiest element to judge since there's a scale called nihonshudo that most bottles will have a value for on the label. The lower the value, the sweeter the sake. That brings in another set of terms though, amakuchi(甘口) and karakuchi(辛口) which just mean sweet or dry. Another that you'll see occasionally is umakuchi(旨口) which is exclusively applied to houjun sake (afaik).
Thank you for the overview, I'm also interested in learning more about sake. There's an importer in Oregon who has an always revolving webstore and did a zoom session to explain namazake. I'm trying to parse this label to find out if it is tanrei or houjun as explained but can't even find that. I liked the producer in the past and want to find more identifying characteristics to match in the future.
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Apr 4, 2021 20:29
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- Furious Lobster
- Jun 17, 2006
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Soiled Meat
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bsky-social-aeopd-7hadl
bsky-social-spcf6-mnbrl
bsky-social-67cho-wjtru
bsky-social-athcs-bxqdb
I gots no where else to put 'em, captain
Took the last one, thank you.
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Dec 14, 2023 05:01
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Apr 4, 2021 20:29
