Identifying Scents in Fragrant Sake

Takasago Ginga Shizuku Divine Droplets is described as one of the "Rolls Royce's of sake." Takasago (est. 1889), the producer, is located in Hokkaido the coldest region in Japan (known as the land of ice) and drip-presses the sake in an igloo that is rebuilt every winter. vineconnections.com

"Each year, after the temperature drops below 14 Fahrenheit, Takasago builds an Ice Dome outside the main kura building. It is an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means "nasty bacteria" cannot survive, allowing them to make clean, pure, ultra-premium saké. Additionally, they separate the clear saké from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the saké to drip out slowly overnight." wine.com

I came across this highly aromatic sake at an Omakase restaurant in Boston last year, by way of the waiter's recommendation. Even though we asked for a dry sake (out of not knowing anything else about describing sake), the waiter recommended something a little less dry, but " very silky." The waiter warned, "this sake is delicious, but has a very strong banana scent on the nose." This was fair warning. This sake smelled incredibly of banana but did not taste of banana in the slightest.

This experience peaked my interest in sake, and I have been opting to try new sakes whenever possible. It has been delicious. Thus far I have found that I really enjoy cloudy/opaque sake- I'm not entirely sure whether that is because of the flavor, creamier texture, or something else. Looking forward to more sake exploration in the coming months!