flavour chart
Sake that is generally lower in alcohol, but often higher in acidity to counterbalance.
Typified by certain draft sake, this sake is noticeably fresh and smooth on the palate.
Fruity sake is best characterised by its aroma, and is found most readily among Daiginjo, Ginjo and Junmai gijo.
Typified by certain Ginjo and Honjozo, this category of sake has a clean, crisp and dry flavour.
Sake with a soft profile that is neither too dry nor too sweet, has few off flavours and includes certain Ginjo, Junmai and Honjozo.
Found among Junmai, Ginjo and Junmai ginjo. This sake has as slightly rich, full flavour that spreads pleasantly over the tongue.
Sake in this category has a rich, sweet flavour and is often Junmai, or Nigori which has had additional steamed rice added.
Often found amongst Jumai this sake has a robust, earthy character and often high acidity.
This category displays qualities such as great depth, high acidity and bitterness, and includes Junmai, as well as Yamahai and Kimoto varieties.
Sake that has been aged, and consequently displays an inimitable solidity and richness.
Light & Fresh style sake should be well matched with fresh ingredients foods such as fresh Sashimi, Snapper Carpaccio, fresh Oyster & fresh Silken Tofu etc.
Fruity, Dry & Soft style sake should be well matched with light flavoured dishes such as Grilled Sanma Fish, Agedashi Tofu, Vegetable Tempura, Camembert Cheese & Cashew Nuts etc.
Mellow & Sweet style sake should be matched well with sweet flavoured or a little oily dishes such as Teriyaki Chicken, Yakitori Skewer, Karaage Chicken & Nasu Dengaku etc.
Full Bodied, Rich & Aged sake should be matched well with strong body & rich flavoured dishes such as Wagyu Steak, Grilled Eel, Roast Duck & Blue Cheese etc.



Courtesy of Kizakura Co., Ltd