Sake is said to be made from rice, rice malt and yeast.
We are a brewer, a drinker, an environment backed by local water and climate,
We believe that it will foster a food culture.
Brought up to the hearts of people who convey the culture and the eternal environment,
The taste of sake is greatly influenced by the microbial population.
Delicious is not only the taste ingredient,
The sense of the person who tastes is also included.
Internal environment…Health and psychological state
Intellectual environment…knowledge and expectations of food culture, etc.
Tasting (flavor + viewing sensation)
Tactile…chewy, texture, temperature
Visual…color, shape, shine, gloss
Hearing… the sound of eating and cooking
Flavor (five taste elements + knowledge = richness, depth)
Taste (Taste nerve)
Sweetness…mainly glucose (feeling that the thin alcohol, salty taste and taste are also sweet)
Sourness…It is called organic acid, and it has not only sourness but also bitterness, sweetness and astringency.
Salty…You can feel it not only from NaCL but from the whole mineral.
Bitterness…I feel strongly from the oxides of sugar and amino acids.
Umami: Umami is also expressed as “umami” or “umami”,
The basic taste uses the umami taste of Professor Ikeda.
Amino acids have L and D forms,
L type feels astringent, D type feels sweet.
Spicyness/astringency.. It doesn’t disappear immediately but remains on your tongue forever. (Neural system is different)