The other day at CHIKA & SAKE, we had a tasting of about 15 different types of sake.
I had a hard time because there were so many different types of sakes at the night.
When we had comparing and tasting of Mimurosugi DIO ABITA and Katsuyama LEI, both of which have isoamyl acetate and ripe fruit aroma like pineapple or apricot, She told me "It is chewy!". I thought she meant that taste was like chewing gum or something. but when I asked her about it, she said, "It is a chewy and bitable alcoholic beverage when you put it in your mouth. I confused It's a liquid, so there is no chewiness. In wine tasting terminology, it is called "chewy," which is said to have some tannin. Sake doesn't contain tannin, so it's even more difficult to tell.
I wondered if there was a term that could be applied to the sake terminology. Yet, I personally don't think it is a very applicable term. However, I wondered if it could be used to describe MID-FULL BODIED with a rank of FULL BODIED or something like that. I would give it a 3 or 4 on a scale of 5. A drink with complexity and some gravitas.