How to choose sake
I am Mr. Kitayama, a master of sake brewing. Continuing from the last time, I will talk about various things in reference to "How to choose sake". Let us look at what indicators will lead to what type of tastes this time.
Sake meter value (SMV)
It is said that the extent of sweetness or dryness of Japanese sake can be quantified. However, it should be only considered as one indicator since how you feel about sweetness changes depending on the degree of acidity and alcohol content. Since buoyancy is determined by reference to the weight of the liquid, the liquid with a higher specific gravity floats more easily. You can see that sugar remains in liquids with a higher specific gravity. Sugar is heavier than alcohol which has a higher numerical value. Therefore, you can basically say that the lower the number is, the sweeter the sake is. The higher proportion that changes into alcohol, the drier the sake is. If you like sweet sake, you may choose one with a minus sign. On the other hand, if you like dry sake, you can choose one with an alcohol value of +5 or more. Actually, it does not mean that dry sake is good sake even though there is a boom in dry sake and it is a trend now that dry sake is good. Why don't you try looking for a sake taste that suits you?
Acidity
Sake contains 80% of the four main organic acids. The four types of acids are succinic acid, malic acid, citric acid, and lactic acid. Although each acid tastes different, the concentration of these acids affects the acidity. When the acidity is 1 or less, it indicates that the acid level is low, so it gives a soft and smooth impression. On the other hand, when it is 1.8 or more, you can feel a strong acidity. The exuding acid gives a distinctive impression although it feels stiff when drinking. The degree of acid may help you to find your favorite sake.
Amino Acidity
Amino acidity is the representation of the total amount of amino acids. The higher the amino acid level, the thicker the taste becomes. Amino acid does not only mean the feeling of umami. It also leads to bitterness and sourness. Inosinic acid and glutamic acid are typical examples of flavor components present. People who like ramen should be well-versed with these two delicious ingredients. They are also used in the ramen industry. For fitness lovers, the standard three important essential amino acids – valine, leucine, and isoleucine have a bitter feeling. The amount of amino acid is small if the indicator is around 1.0. You can firmly taste the umami when the indicator is around 1.5. It will have a rather heavy taste if the indicator exceeds 2.0. It is common in aged sake.
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Kidoizumi Shuzo Kidoizumi Fusa-no-Maii Nama Unfiltered & Undiluted sake 1800ml
Amino acidity: Unannounced
24.94 USD
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Umeda Shuzojo Honshu-ichi Nigori Cloudy sake Hiire (Pasteurized) 1800ml
Amino acidity: Unannounced
17.46 USD
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Alcohol by volume (ABV)
A difference in taste also occurs depending on the Alcohol by volume (ABV). When the Alcohol by volume (ABV) is high such as 18 degrees or more, the sake feels dry. When the degree is low, there is a big difference whether undiluted sake (Genshu) or water is added. Genshu does not have water added after squeezing the moromi, so the taste will be firm even if the Alcohol by volume (ABV) is low. On the other hand, sake which has a low Alcohol by volume (ABV) due to the addition of water will have a refreshing taste impression.
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Yumesansui Oku Natsu Kasumi Ginjo Kizake sake, 1800ml
Yumesansui
ABV: 16.0
This product is no longer available.
Rice-polishing ratio
Change in taste is also dependent on how much the rice is polished. Rice contains a lot of protein and lipids on the outside while the pure starch value increases into the center of the rice. As proteins change into various amino acids, the sake will have a stronger flavor. On the other hand, sake which is made from rice that is highly polished tends to have a beautiful clarity.
Let us look at what taste will work based on the numbers above.
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Yumesansui Junmai Daiginjo Genshu in a Gift Box, 1800ml
Yumesansui
Rice-polishing ratio: 80%
This product is no longer available.
Sweetness

High sake meter value (SMV) is weak ⇔ Low sake meter value (SMV) is strong
Low amino acid degree is weak ⇔ High amino acid degree is strong
Acidity

Low acid is weak ⇔ High acid is strong
Low amino acid degree is weak ⇔ High amino acid degree is strong
Umami

Low amino acidity is weak ⇔ High amino acidity is strong
High sake meter value (SMV) is weak ⇔ Low sake meter value (SMV) is strong
Highly polished is weak ⇔ Low polish is strong
Dryness

Low sake meter value (SMV) is weak ⇔ High sake meter value (SMV) is strong
Low alcohol by volume (ABV) is weak ⇔ High alcohol by volume (ABV) is strong
Bitterness

Low amino acidity is weak ⇔ High amino acidity is strong
Highly polished is weak ⇔ Low polish is strong
I will only mention the taste this time. Actually, it is easy to feel the sweetness or sourness just by the aroma. You can feel the sweetness of something while smelling a sweet scent even if you are eating something tasteless.
I will speak until here for this time. I hope everyone can spend your days with a good sake.
Thank you very much for reading.
どうもありがとうございました。