The latter is another translator’s nightmare, which generally ends up
translated as delicious. According to position established along these axes, sake
is considered to be of “mature type,” “fragrant type,” “light and smooth type,” or
“full-bodied type” (Fig. 3). However, no set of criteria can adequately express the
multiplicity of sensations that together create the flavor unique to any individual
sake, but there is a perceived need for terms which quickly and simply give the
general idea.
Figure 3.