Acidity

Acidity is an indicator of the amount of acid contained in sake, and is usually expressed as a value in the range of 1.0 to 2.0. The higher the number, the stronger the sourness of the sake; the lower the number, the more subdued the sourness. Acidity is determined mainly by the concentration of organic acids such as succinic acid, malic acid, and lactic acid, and these acids have a major influence on the flavor and aroma of sake. Sake with high acidity tends to taste dry, and because sweetness is less pronounced, it is often felt to have a satisfying body. Sake with low acidity, on the other hand, gives an impression of sweetness and Tanrei (a light, clean style), with a crisp, smooth drinking quality. Many of the acids are also volatile, which makes them an important element of aroma as well. Acidity is an important component that shapes the taste of sake, and the impression this value makes on the drinker is considerable. Understanding acidity will enrich both how you choose sake and how you evaluate its flavor.