What is...?
Tips to enjoy Jizaké, including food matching lists.
- What is the meaning of the"rice polishing ratio" and how does it affect saké?
- What are the various categories of saké?
- What is meant by the S.M.V?
- What is acidity, and how does it affect saké?
- What are amino acids, and how do the various levels affect saké?
- What does % of alcohol mean, and how does this affect the saké?
- What is a Toji?
- What is the average shelf life of saké?
What is meant by the S.M.V?
The S.M.V. (Saké Meter Value) measures the density of saké relative to water, and this is the barometer for gauging the dryness or sweetness of the saké. The higher the S.M.V., the drier the saké The median value of S.M.V. is +3. However, even different brands with the same S.M.V may be perceived as being drier or sweeter.
Often times one might think that the S.M.V. has a great deal of variance from saké to saké tasted, when, in fact, it does not. The variation may be due to the variations in the sugar or level of acidity. The S.M.V. is only intended as a reference number to give you a rough idea of how dry or sweet the saké is likely to be.
What is acidity, and how does it affect saké?
Japanese saké contains several kinds of acids: a lactic acid, amber acid, and an apple acid. These develop during the fermentation process. The kind of acid, as well as its quantity, will add different nuances to the flavor. The general range of acidity in saké is about 1.2 ~1.5.
Typically saké usually tastes rich with high acidity and fresh with low acidity. If you taste different dryness at the same S.M.V, the variation in acidity is very often the reason.
What are amino acids, and how do the various levels affect saké?
Japanese saké contains approximately 20 kinds of amino acids, and these are the components that affect the Umami (flavor) and fragrance of the saké. A lower amino acid content will generally mean that the saké will be lighter or be a bit more airy in feel. A higher amino acid level imparts a richer taste.