Citric acid

Citric acid is an organic acid with a refreshing sourness, found in particular abundance in citrus fruits. In sake, it is one of the important components that contribute to the flavor and crisp mouthfeel of the finished product. It is also the main acid produced by the koji molds involved in fermentation, such as black koji mold (kuro koji-kin) and white koji mold (shiro koji-kin), and so it influences the fermentation process and the flavor balance of the sake. The presence of citric acid makes sake easier to drink and improves its compatibility with food, so it is especially valued in pairings with Japanese cuisine.