Common Faults in Sake Flashcards

Oxidation in sake occurs when it is exposed to air for too long, leading to a change in color and flavor, similar to wine.

Microbial spoilage can occur if sake is not stored properly, leading to the growth of unwanted bacteria or yeast.

A solvent-like aroma can arise from volatile acidity, often due to contamination by wild yeast strains.

Heat exposure can cause sake to develop off-flavors and a change in color, often making it taste flat.

Protein instability can cause haze and affect the taste, leading to an astringent or metallic sensation.

Cloudiness can occur in unfiltered sakes (nigori), but in clear sakes, it may indicate improper storage or bottling.

Sulfur compounds can develop during fermentation, often due to yeast stress or nutrient imbalance.

Excessive acidity can result from fermentation issues or post-bottling microbial activity.

A rubbery aroma may indicate spoilage due to bacterial contamination, affecting the aroma and taste.

Light exposure can cause chemical reactions in sake, leading to unpleasant aromas similar to those found in light-struck beer.

Sake should be stored cool to preserve its delicate flavors and aromas, avoiding temperature fluctuations.

Oxidation can cause sake to lose its freshness and vibrancy, resulting in a flat or dull taste.

Exposure to high temperatures can lead to a ‘cooked’ aroma, indicating the sake has been damaged.

Nama-hine-ka, literally ‘raw old stink’, is an unpleasant aroma in unpasteurized sake, produced by the enzymatic oxidization of isoamyl alcohol.