Thank you! As a WSET educator, I publish a "Sake 101" series every Tuesday. Feel free to subscribe—it's free of charge! I'm delighted to know you're interested in sake.
Interesting as always, particularly to me, because I have a poor palate for sake. I've always regarded acidity as the prime component of wine, so perhaps the low acid levels in sake have been a roadblock. But your post opens up all sorts of possibilities.
Thank you for your comment, Mark. I have similar criteria when it comes to wine, and I’ve found that my palate for sake has evolved in the same way.
Sake with relatively high acidity tends to be made using traditional methods like Kimoto or Yamahai, which naturally develop lactic acid. Sake brewed with wine yeast can also produce a style that feels closer to wine in structure and balance.
I hope you’re able to find a favorite sake that fits your taste!
Saving to read tonight! I have been wanting to explore Sake more.
Thank you! As a WSET educator, I publish a "Sake 101" series every Tuesday. Feel free to subscribe—it's free of charge! I'm delighted to know you're interested in sake.
Interesting as always, particularly to me, because I have a poor palate for sake. I've always regarded acidity as the prime component of wine, so perhaps the low acid levels in sake have been a roadblock. But your post opens up all sorts of possibilities.
Thank you for your comment, Mark. I have similar criteria when it comes to wine, and I’ve found that my palate for sake has evolved in the same way.
Sake with relatively high acidity tends to be made using traditional methods like Kimoto or Yamahai, which naturally develop lactic acid. Sake brewed with wine yeast can also produce a style that feels closer to wine in structure and balance.
I hope you’re able to find a favorite sake that fits your taste!