Kichoka (base aroma)

Kichoka (基調香), or "base aroma," is an important element in appreciating the aroma of Japanese sake. It refers to the fundamental scent perceived when sake is poured into a glass. This aroma is influenced by the sake's distinctive components and the fermentation process, as well as by the type of rice used and its rice polishing ratio. Because the base aroma expresses the character of a sake and can be detected both before and during drinking, it is very important in evaluating sake. The impression of the base aroma can also change when the sake is warmed (kan) or chilled, so drinkers can enjoy different expressions of aroma depending on the sake's temperature and condition.