Light and dry

[Points to consider when choosing light, dry sake]

Although the term "dry" is used in general, there are actually many different types.
The quickest way to identify light, dry sake is to decipher the label and descriptions! The label may say "dry" or "light," but unfortunately, in many cases there is no indication. In such cases, check the values for the sake meter value, acidity, and amino acid content .

① Sake meter value (measure of dryness)

Sake meter value is a numerical indicator of how much sugar is contained in sake.
The higher the + (plus) number on the sake meter scale, the drier the sake will be. The higher the minus number, the sweeter the sake will tend to be.
The standard for sake meter readings is as follows:

■Standard of sake meter value
Sake Meter Value: Taste
+10 and above: Very dry
+5 to +10: Dry
+3 to +5: Slightly dry
0 to +3: Medium
-3 to 0: Slightly sweet
-10 to -3: Sweet
-10 or less: Very sweet

②Acidity (measure of refreshing feeling)

Acidity is a numerical indicator of the amount of acids such as lactic acid, malic acid, and citric acid contained in sake.
The lower the acidity is compared to the average values below, the sweeter the taste will be. The higher the acidity is, the more the sweetness will be neutralized and the wine will tend to taste drier .

■ Average acidity
Normal species: 1.2
Honjozo: 1.3
Ginjo sake: 1.3
Junmaishu: 1.5

3) Amino acid content (strength of umami)

The amino acid content is a numerical indicator of the amount of amino acids, the umami components contained in sake.
Based on the average amino acid content, the lower the number, the cleaner the taste will be, and the higher the number, the richer the taste will be.

■Average amino acid content
Ordinary sake: 1.3
Honjozo: 1.3
Ginjo sake: 1.4
Junmaishu: 1.6

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