TASTES OF SAKE
There are 4 main factors describing sake’s taste; Alcohol content, Sake Meter Value (SMV), Acidity and Amino Acid.
1. Alcohol Content ( 13 ~ 16% )
The easiest way to see is alcohol content. The higher the Alcohol content, the drier the sake is.
In general, alcohol content for sake is around 13 % to 16%. Sake with approxiamately 20% is normally classified as genshu.
2. Sake Meter Value [SMV]
Describe the sweetness or dryness of that sake.
The higher the acid content is, the drier the sake becomes, and the lower the acid content is, the sweeter the sake gets.
Acidity are generally between about 1.0 and 2.0.

3. Acidity (ค่าความเป็นกรด) ~1.2
Describe the sweetness or dryness of that sake.
The higher the acid content is, the drier the sake becomes, and the lower the acid content is, the sweeter the sake gets.
Acidity are generally between about 1.0 and 2.0.
4. Amino Acid (ค่ากรดอะมิโน) ( 0.9 ~ 1.4 )
The higher the acid content is, the drier the sake becomes, and the lower the acid content is, the sweeter the sake gets.
