SSI/JSA Sake Tasting Framework

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The Sake Service Institute (SSI) and the Japan Sake and Shochu Makers Association (JSA) provide the two primary structured tasting frameworks for professional sake evaluation. The SSI International certification (Sake Expert Advisor, International Kikisake-shi) and the JSA Sake Sommelier certification are the recognised professional credentials globally. Both frameworks share core structure — appearance, aroma, palate, finish — but differ in vocabulary and emphasis. Japanese sake tasting employs two distinct aroma evaluation moments, each with specific Japanese terminology: uwadachika (立ち香) refers to the initial nose sensed from outside the glass — the top note, often the most volatile aromatics; fukumika (含み香) refers to the aroma experienced retronasally in the mouth (in-mouth aroma), which may differ significantly from the initial nose. This distinction is fundamental to sake evaluation and has no direct parallel in wine or spirits tasting frameworks. The SSI classification system ('flavour map') categorises sake into four broad style quadrants based on aroma intensity (aromatic vs subtle) and body (light vs rich), allowing for rapid categorisation useful in food pairing and service temperature decisions: Kunshu (aromatic and light — ginjo styles), Soshu (light and subtle — filtered table sake), Jukushu (rich and aged — aged koshu), Junshu (rich and less aromatic — junmai styles).

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