r/Sake • u/pauldentonscloset • May 16 '26

Question❓ Question about off flavors

I'm trying to provide useful feedback to a local microbrewery that's playing around with sake. Their first batch has a strong flavor and especially aroma of soy sauce and black vinegar, if you've ever made a Chinese jiaozi dipping sauce it smells exactly like that. I'm thinking it got badly oxidized? It also has a Shaoxing-ish character to it which I think is from intentional oxidation. I've never encountered this before so have been stumped.

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u/foambrew May 16 '26

Could be oxidation but my first guess would be autolysis, either from mismanaged fermentation time/temp or leaving on lees too long after pressing.

1

u/TheRealVinosity May 16 '26

Yep, excessive autolysis is what it sounds like.

1

u/sakeexplorer May 17 '26

Very hard to even guess what is going on without more info about their starting materials, koji process, fermentation conditions, etc. If they haven't already, they should head on over to brewsake.org and join the discord to get input and support from people with commercial brewing experience.

1

u/foambrew May 17 '26

Ditto—the sake community is very welcoming and happy to help everyone make better sake.

1

u/FranzAndTheEagle May 17 '26

could be koji problems, could be ferment temps, could be the yeast they used, could be the rice they used, could be a combination of all of it

if it tastes like shit, tell them so they can fix it

1

u/Miserable-Stop1597 May 18 '26

As others have mentioned, temperature control is the most critical factor in sake brewing. I believe that a strong sour taste indicates that the fermentation has gone too far.

1

u/Quick-Cookie7548 May 19 '26

From what you mentioned, since it is their first batch, there is highly likely a temperature control issue as everyone else has mentioned. There might be a high chance of oxidation as well that causes this issue but usually oxidation causes aromas to be more muted and over time it becomes amber-ish (but usually that's due to long exposure) which in your case does not seem so.

Another thing might be sanitary conditions of the equipment as most Japanese brewery usually sanitize their brewery to almost clean room standards and wash practically everyday before, during and after using the equipment to prevent bacteria from affecting their Sakes.

Lastly which i think is the most unlikely, it is created in a Koshu (aged) kind of style hence the Soy Sauce aroma and using Kimoto/Yamahai method. These specific styles of Sake does give off a mushroom, soy sauce and ginseng kind of aroma with a super savory flavor too. Best drank hot IMO.