Which two big aroma categories are commonly associated with sake?

The two big aroma categories commonly associated with sake are floral/fruity and cereal/lactic.

Floral and fruity notes are often found in sake due to the use of specific yeast strains during fermentation. These yeasts create esters and other aromatic compounds that contribute to a wide range of floral and fruity aromas, such as banana, apple, and pear. These aromas are a signature characteristic of premium sakes, enhancing their overall appeal and complexity.

The cereal/lactic category is also significant in sake, stemming from the rice used in its production. The process of fermentation can produce lactic acid, which often leads to a creamy texture and subtle sourness that can evoke aromas reminiscent of milk or yogurt. The toasty and nutty notes often associated with the cereal aspect come from the rice itself, especially when it has been polished to a higher degree, revealing more refined flavors.

This combination of floral/fruity and cereal/lactic aromas is essential in defining the aromatic profile of sake and helps to distinguish it from other beverages. Other options either do not represent the common aroma characteristics associated with sake or focus on less relevant categories that do not capture the essence of sake’s aromatic complexity.