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·  Are the aromas and flavours well defined or are they simple/ generic e.g. Vague tropical fruit that you can't tell a melon from an overripe banana?

· Are the aromas/ flavours so distinctive they lead you to a particular style/category easily? Ginjō (melon/ apple/blossom/aniseed), non-ginjō (ripe banana, lemon, nectarine), Junmai Cereal (rice flour, bran), Yamahai/ Kimoto (high acid/ umami/ notably spicy), Nama (roast chestnut, notably fresher, energetic ) Aged Koshu (Soy sauce/ bacon/caramel/honey/ dry fruits).

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· Does the Aromatic intensity persist right to the finish? Or do we have a short burst of flavour?

· Is the finish long or short? (NB Short finish Kire can be a positive in some sake categories e.g., some Nigata ginjo/ daiginjo)

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·  Not all flavours are equal. Which component is predominant? (e.g., In a Ginjo: fruit/floral esters like apple, melon, blossom should be predominant) Which other components (eg. hint of cereal like rice flour or lactic like cream cheese) go along with it.

·  How are the components working/ not working with each other (e.g., a little bit of astringency near the finish can help to balance out some umami and residual sugar from a Daiginjo. But if there there is too much astringency this will end up overwhelming the pure delicate fruit/floral esters which Daiginjo is prized for)

· Think about the ingredients and its preparation, e.g., type of rice/ polishing ratio/ type and amount of Koji used.

· Think about the fermentation options e.g., yeast strain choice / Yamahai/ Kimoto method/ temperature control.

· Think about what are the possible post fermentation sake brewing techniques used to add/ bring the components together e.g., type of filtration, adjustment, Jozo alcohol additions, maturation vessels, type of filtering, pasteurization.

Why are they using this technique? how does that contribute to style? e.g., Kimoto(The tradition pounding under cool conditions in the brewery from workers helps to extract the enzymes from the kōji and attract lactic acid bacteria which keeps the shubo from spoilage. At the same time, this lead to the high acid, savoury mushroom and cheese flavour that is associated with the Kimoto style sake)

·  How different components in the sake are working and evolving in the palate? Are there layers upon layers weaved together or is the sake one dimensional and the components are not integrated?

· NB: An outstanding sake doesn't always need to have lots of clusters. Sometimes, it's the definition of flavours, pristine clarity and clear sense of purpose (expressiveness) and how the layers of flavour bring an unique identity to the wine. For example, think of Sydney Opera house, it is one colour with simple single components, but these single components craftly overlap each other into something distinctive and unique that withstands the test of time.