Organic acids

Organic acids are a general term for acids that contain a carboxyl group (-COOH). They play an important role in the sake brewing process. Typical examples include lactic acid, succinic acid, malic acid, and citric acid. These organic acids shape the flavor, aroma, and acidity of sake, and are essential for keeping the overall balance. Organic acids are also produced during fermentation, so they can be influenced by the activity of the yeast and koji. As an element that brings out the individual character of a sake, the complex taste created by these acids is appreciated by many sake enthusiasts.