Sensory Evaluation - Sake

For my second blog post, I will be drinking Japanese sake (which I haven't had before) and documenting here what I think about it. I have two varieties of sake to taste, one is called Junmai Ginjo Hakutsuru and the other is called Sayuri. Sake is a double-fermented rice wine that is actually closer to beer than to other wines in the manufacturing process, but tastes/looks/smells more like white wine.

First is the Junmai Ginjo Hakutsuro served at room temperature. Looking at it, it is clearer than most white wine, almost looks like water. From smelling it I am sensing a floral aroma. It tastes like rice and a little bit floral fruity, like rose or vanilla and bitter with a bit of a sour or acidic aftertaste. The taste of alcohol is very evident in this sake. This is unique to me because it is served warm, and not very acidic like white wine (I am comparing it to white wine because that is the closest thing to sake I can come up with).

The next one is the chilled

Sayuri (left) and Junmai Ginjo (right)

Sayuri. It has a fruity aroma, like a cantaloupe. It is white and foggy, almost like milk or starch water. It tastes sweet and fruity also like cantaloupe. This sake is very different than the Junmai Ginjo Hakutsuro because it is much sweeter, less floral, completely different color and doesn't taste like alcohol. 

The Sake is good, I did enjoy but not so much that I would find myself buying a bottle again. I prefer the Sayuri over the Junmai Ginjo because I find the floral taste and smell of the Junmai Ginjo to be rather unappealing. I much prefer the Sayuri because it does literally smell and taste like cantaloupe. I can't say that I would cook with sake until I find a recipe that sake would go well with. Since I have never had sake before and I do not drink much wine, I was surprised that I was able to identify the flavors and smells that I did as quickly as I did.