For those new to sake, learning to distinguish the subtle nuances in the flavor of various brews can feel like a daunting task. When evaluating sake, professionals consider the balance of sweetness and acidity, the body and the finish, in addition to the drink's specific aromas and flavors. Having judged sake at the International Wine Challenge in London this April — which involved sampling around 80 varieties a day and making notes on each entry — I can confirm that tasting at the professional level is indeed a difficult job.