pH

pH is an index that expresses how acidic or alkaline a solution is, measured on a scale from 0 to 14. A pH of 7 is neutral, values below 7 indicate acidity, and values above 7 indicate alkalinity. In sake, the typical pH falls between 4.2 and 4.7, which means sake is slightly acidic. pH is an important factor that influences the flavor and aroma of sake, as well as the fermentation process. For example, a lower pH can make the sourness more pronounced, while a higher pH can give a softer, rounder impression. Proper pH management is important in sake brewing for keeping the flavor consistent.