Succinic acid

Succinic acid is one of the organic acids that play an important role in sake, and along with lactic acid it is among the most abundant components. It has a distinctive umami character and is a factor that gives sake depth of flavor. Succinic acid is produced during fermentation and is an important component that enhances the fruity, complex aroma and taste of sake. Sodium succinate is also known as the umami component of shellfish broth and is used to enhance the flavor of dishes. The presence of succinic acid allows sake to have an even richer taste.