u/pauldentonscloset

I'm trying to provide useful feedback to a local microbrewery that's playing around with sake. Their first batch has a strong flavor and especially aroma of soy sauce and black vinegar, if you've ever made a Chinese jiaozi dipping sauce it smells exactly like that. I'm thinking it got badly oxidized? It also has a Shaoxing-ish character to it which I think is from intentional oxidation. I've never encountered this before so have been stumped.