Acid (san)

An acid is a substance that produces hydrogen ions (H⁺) when dissolved in water. In sake, acidity plays an important role in both flavor and aroma. As a component of sake, acid contributes to a crisp aftertaste and a clean finish, and it adds body and helps balance the overall character. The acidity of sake is generally around 0.5 to 1.5. Sake with higher acidity tends to have a rich, deeply savory character, while sake with lower acidity tends to be lighter and easier to drink. During brewing, acids are produced by the action of koji and yeast, so the kind of acid a sake ends up with depends largely on the brewing method and the choice of ingredients.