Had an amazing Sake tasting yesterday with Jörg Müller of Ueno Gourmet (pictured above).

We began with the Amabuki Gin No Kurenai Rosé, a Junmai that’s pale pink in colour, made using ancient black rice. It was really elegant and fruity with clean flavours, and the colour really makes an impression.

The Ikekame Turtle Red is a Junmai Daiginjo, produced with rare black koji. It has fruity flavours: wild strawberry, even some cherry. It’s delicious.

Yuki No Bosha Junmai Gingo is just beautifully balanced. Elegant and textural, this is serious stuff.

Katsuyama’Den’ is another serious Sake made with rice that has been 35% polished, and it’s a Junmai Daiginjo. This shows amazing concentration and balance, and with its complex flavours it’s almost perfect.

Katsuyama ‘Gen’ is a sweet Sake inspired by Château d’Yquem, and it is deliciously viscous, sweet and complex with lovely spicy depth, and an eternal finish.

These are such interesting flavour experiences, and I think it requires a slightly different mindset to appreciate Sake rather than wine. But this different aesthetic – focusing on textures and flavours in the mouth, rather than being so concerned about smelling – can then usefully be applied back to wine.

See also: visiting two excellent Sake producers in Japan