Master liquorYuki Aoi
How to enjoy IKKON,
the first liquor master Yuki Aoi
Yuki Aoi, a freelance announcer and Japanese sake coordinator who is active on television and radio, introduces how to enjoy Japanese sake at IKKON.
―This time, we compared the sake of Daisukejo, Junmai Ginjo, and Junmai sake from Suzuki Sake Brewery with only three different types of IKKON. Was there a compatibility between the type of sake and the shape of the vessel?
Well, the way the tongue touches and spreads depends on the shape of the vessel, so the taste will vary slightly. Just as liquor tastes vary from person to person, there is no one right answer to how to choose a vessel, but I hope you can try it and find your favorite combination.
―How did you like Aoi?
Yes, let’s start with Daiginjo sake. The “round type” was my favorite taste. I felt a moderate fruitiness, and after that I had the impression that the flavor and sweetness were soft and gentle, spreading like a round shape. I felt that it was a sake cup that complemented Daiginjo.
Next, “Narrow type” is recommended for Junmai Ginjo. First of all, the sweetness is felt by hitting the tongue, and then bitterness and astringency come in stages. The feature of this shape is that as the amount of alcohol in the bowl decreases, the way it touches the tongue changes as the face tilts. In the second half, bitterness and astringency stand out from sweetness and umami. It’s interesting that you can enjoy such a change in taste.
Finally, I felt that the “straight type” was good for pure rice sake. This is a so-called full-body type that has the most modest liquor and fragrance, and no fruitiness like Ginjo, but it can feel the complex taste of sweetness, umami, sourness, bitterness and astringency. I thought that liquor with such a solid skeleton received a liquor on the entire tongue, and that the latter half was clean and crisp, with a straight-shaped liquor.
―Indeed, there is a big relationship between how you touch the tongue and how you taste it.
Yuki Aoi／Japanese coordinator
I am qualified as a master liquor and shochu advisor and am struggling every day to convey the charm and importance of Japanese food culture. Named “Sake Samurai” by the Japan Sake Brewery Association.