Extract content (Ekisubun)

Extract content (Ekisubun) is an indicator of the sweetness and body of sake. It is expressed as the number of grams of non-volatile components contained in 100 ml of sake. Under Japan's Liquor Tax Act, this component is defined as being measured at a temperature of 15°C. In general, the higher the extract content, the sweeter the sake tends to be. It typically falls in the range of 3 to 6, and sweetness increases as the number gets larger. Extract content is calculated with a specific formula: "extract content = (S − A) × 260 + 0.21". Here, S is the specific gravity of the sake, and A is the alcohol content converted into a specific gravity value. The specific gravity S is obtained from the sake meter value (SMV) using the formula "S = 1443 / (1443 + SMV)". Extract content is thus an important factor in understanding the flavor of sake.