How to Improve Your Sake Tasting Skills: The Exercise

[@josephmarciano4761]

Many thanks for being so generous with your knowledge and experience.

[@KanpaiCarl]

ready advice and a good structure way!

[@sgwee84]

So great thank you, John, for clearly breaking down how we can accomplish identifying sake through blind tasting it is a memory and sense game. look forward to more of your videos.

[@julesl6910]

Now we're talking John! I encourage you to teach us real practical knowledge about sake, this video is excellent! Not only is this an exercise, but an awesome party game!

[@toniokin83]

Well I wish I could practice everyday :) Thanks for the intel!

[@alvin925]

Awesome video, thank you John

[@dev9mm]

Hi "SAKEGUY" (your sweatshirt message). What a great video. Such a fun lesson and with real benefits. And any excuse to drink more sake, especially as many as five, is always welcome. I've done sake tastings for friends, and this could add a really fun, competitive, element to those events. どうもありがとうございました。かんぱい。

[@johngauntnerssakeeducation3771]

Thanks, James!

[@The_Madd_Golfer]

great exercise and good pointers....very similar to what is done in regular wine tastings

[@joanneking3623]

Great video! I love the idea of discerning sakes with all their subtle differences.

[@ns2174]

Thank you so much for the tips!

[@johngauntnerssakeeducation3771]

You're so welcome!

[@JasonAdamson]

Good video!

[@jeffreyb4662]

Hi John, great video. I think taking notes on the flavors and scents would help. Would this be cheating? Might add some time to the seven minutes too. Looking forward to more videos!

[@carlgeenen1654]

Great video and tips, Sensei. Thanks very much. Do you do anything to neutralize your palate between tastes?

[@johngauntnerssakeeducation3771]

Not usually, sake is light enough to not generally require that, but water does work well for that should you choose to use it.

[@sgwee84]

hello John what is the required best temperature should we practice with this exercise? when assessing sake?

[@johngauntnerssakeeducation3771]

Room temperature is the best; even if it is not the most enjoyable temp for all sake it will let you see the most flavors and aromas in the sake.

[@sgwee84]

@@johngauntnerssakeeducation3771 hi John can you explain why the aroma will smell like nail polish is this a form of smelling alcohol? its quite common in ginjo sakes for some reason are you able to explain?

[@johngauntnerssakeeducation3771]

@@sgwee84 That smell is a compound called ethyl acetate, and is produced by the yeast during fermentation. It is not a fault, unless it is in excess!