Some experts claim sake to contain 400 flavouring agents (congeners) and knowledgeable tasters have developed 90 different words to describe aroma alone. Regardless, even an untutored and untrained palate can quickly learn to distinguish good from bad.
Fine sake shows discernable balance between sweetness and dryness, pleasing acidity, bitterness, astringency and alcohol.
Some are aromatic (may smell of apples, bananas, strawberries, melon and other fruits ), and display a brilliant clarity with shades of yellow.
It is best to serve sake in small ceramic cups called tokkuri (specially designed chilled glass flasks ). If unavailable, tiny tea cups or sherry copitas can be used.
Sake evaluation is similar to that of wine. First evaluate the colour which can range from clear to light amber. Sake must be brilliant, newer dull. Then smell it to detect fragrance and aromas.
Some sake are more aromatic than others. In a few regions brewers eschew aromas and produce neutral smelling sakes.