Although about wine, many of the topics Hughes brings up could easily be transferred to the world of sake. Indeed, her remarks on wine find parallel in some of the presentations delivered at the 1st International Workshop on the Philosophy of Sake held in Akita City, Akita back in February (2020).
For starters, she writes:
“You’d think that the wine bottle labels might make your decision easier, but it sometimes feels as if you need a degree in decoding them.”
This was the precise topic of Uku Tooming‘s (Hiroshima University) presentation titled “What is in a Drink Title?” His research is based on a discourse analysis of sake labels, so he literally is “decoding” the labels and examining what effects their messages and images have on the sake-enjoying experience.
After addressing what’s on wine labels, Hughes progresses logically to addressing what’s in the bottle and how people will (quite possibly) experience the same exact wine in vastly different ways. She writes,
“It’s well-known, for instance, that only some of us can smell asparagus in our urine—what’s less well-known is that differences of sensitivity apply to a whole range of aromas and flavours. For instance, a key component of cool-climate Syrah is a chemical called rotundone, which gives the wines their characteristic aromas of cracked black pepper. But what if you’re one of the 20 per cent of the population who can’t detect rotundone?”
Our keynote speaker Cain Todd (University of Lancaster) addressed these same issues in his talk “Value of Sake.” Unlike sake, wines are known to fetch thousands of dollars, but if the imbibing experience is so diverse, how can a price truly reflect what’s in the bottle? Of course sake also has a wide variety of flavor profiles, and since much of how sake is enjoyed is unique to the individual, questions regarding commercial price and ranking different sake according to taste are somewhat futile.
One thing that Hughes does not address is wine’s aftertaste (or perhaps I’ve missed it?). Wine connoisseurs do not just make the job from the label to tasting, then stop—the aftertaste of wine is just as important to the wine experience as the initial tasting. With sake, too, the aftertaste (ato-aji 後味) is an important part of the sensory and physical experience of enjoying sake, as Akikio Frischhult (Akita International University) and Giulianno Torrengo (University of Milan and Universitat Autònoma de Barcelona) discussed in their presentation, “Ato-aji: the Nature of Aftertaste.”
Creating a field of sake studies seems daunting, but their is already a wine-studies framework that has existed for decades (if not centuries). Borrowing the wine studies framework and applying it to the study of sake (when appropriate) is a good place to start on our quest for understanding what a “philosophy of sake” is, and to understanding the social and cultural environment from which it came.
We look forward to hosting the 2nd International Workshop on the Philosophy of Sake as soon as possible and hope you will join us!