Hello, it’s Mana! Last time, we discussed the information written on the front label of sake bottles, but this time let’s focus on the back label. The back label contains more detailed information about the sake. Particularly, the three values of sake meter value, acidity, and amino acid level are crucial points for understanding the taste of sake. In this article, we will focus on explaining these aspects.
1. Sake Meter Value
When choosing a sake, many people are interested in knowing whether it is sweet or dry. This is indicated by the “sake meter value.” The sake meter value is based around zero; positive values indicate a dry taste, while negative values indicate a sweet taste. For example, a range of +15 is very dry, and -15 is very sweet.
For instance, a sake meter value of +5 would be “slightly dry,” and -3 would be “slightly sweet.” The closer to +15, the crisper the dryness felt, and the closer to -15, the more pronounced the sweetness. However, this value alone does not fully reveal the flavor. The balance of acidity and umami, among other elements, is also important, so it should be considered as a guideline.
Additionally, the sake meter value is important for pairing sake with food. For example, dry sakes pair well with rich or oily dishes, balancing out the flavors. Sweet sakes, on the other hand, complement desserts and light appetizers well, spreading a gentle sweetness in the mouth.
2. Acidity
Next is “acidity.” Acidity indicates the amount of acid present in the sake, with higher acidity resulting in a richer and more robust flavor. Conversely, sakes with low acidity tend to be refreshing and lighter.
Sakes with a strong acidity pair well with fatty fish or meat dishes. The acidity helps to refresh the palate by cutting through the fat, making it easier to balance flavors. Additionally, high-acid sakes become milder when warmed, such as in a lukewarm or hot sake serving.
Low-acid sakes, characterized by their fresh and crisp drinking quality, are excellent with salads and cold appetizers. Being aware of the acidity differences can enhance your dining experience.
3. Amino Acid Level
Lastly, let’s discuss “amino acid level.” The amino acid level indicates the amount of umami components in the sake. A higher amino acid content results in a richer flavor, which pairs exceptionally well with hearty dishes.
For example, sakes with a high amino acid level are excellent with meat dishes or stews. The deep umami of the sake complements strong flavors without being overwhelmed. Conversely, sakes with low amino acid levels are better paired with light or delicate dishes.
Moreover, as amino acids are known as “umami components,” sakes with a high amino acid level can be enjoyed for their depth of flavor on their own. Conversely, sakes with low amino acid levels are characterized by a clean finish.
Leveraging Back Label Information to Choose Sake
The back label often contains these values along with the brewer’s message and recommended ways to drink, such as “best served chilled” or “suitable for warm sake.” Following these suggestions can help bring out the original flavor of the sake.
Also, it’s fun to search for your preferred type of sake based on the acidity, sake meter value, and amino acid level. For example, if you like dry sake, choose ones with a sake meter value above +5. If you prefer a refreshing drink, go for sakes with lower acidity.
Conclusion
The back label of a sake bottle is packed with essential information for predicting the flavor of the drink. Remembering the three values of sake meter value, acidity, and amino acid level can help you find a sake that suits your taste. Through studying these, I have come to appreciate the depth of sake even more. Next time you drink sake, be sure to check the back label!
By understanding the back label thoroughly, you can find the perfect sake for yourself, making your sake experience even more enjoyable!
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