Description
Learn to identify 10 flavours commonly found in sake.
The kit consists of 11 samples (small bottles) of the same base sake. One of them is the reference sample, the other 10 (labelled 1 – 10) are samples with each a single flavour compound added. Each compound is added in a realistic quantity: the same level you would find it naturally occurring in sake.
Each sample contains 50 ml.
The samples are preserved with an inert gas blend. They have a shelf life of four weeks from the dispatch date. The samples are safe to smell and to taste.
Click to reveal the 10 flavours
| Number | Flavour | Compound | Origin |
|---|---|---|---|
| 1 | Banana | isoamyl acetate | Ginjo |
| 2 | Red apple | ethyl caproate | Ginjo |
| 3 | Elderflower | 4-MMP | Low glutelin rice |
| 4 | Beeswax | phenethyl alcohol | High rice polish |
| 5 | Bacon | 4-VG | Koji, yeast |
| 6 | Brown sugar | sotolon | Ageing |
| 7 | Bruised apple | acetaldehyde | Fermentation, oxidation |
| 8 | Camembert | methyl mercaptan | Lightstruck |
| 9 | Nutty | isovaleraldehyde | Namahine |
| 10 | Wet cardboard | TCA | Taint |