Japan-travel-foods-sake-sushi-mania

Sake degree, acidity, and amino acidity.

　Not many of these values are indicated on the label.

Sake meter value (Sake degree)（日本酒度）

The higher the negative value, the spicier the sake is said to be.

Acidity. A rough guide to the degree of sweetness or spiciness （酸度）

The average acidity is around 1.3. The higher the acidity value, the tighter, spicier and darker the sake tastes, and the lower the acidity value, the sweeter and paler the sake tastes.

Amino acidity. A measure of complexity
（アミノ酸）

Amino acids are an important component of flavor. The higher the amino acidity, the more complex the flavor, and the lower the amino acidity, the lighter and lighter the flavor.

Sake degree -15 Acidity 1.7 Amino acidity 1.0

The average sake ginjo-shu has a Sake meter of +3.1, an acidity of 1.32, and an amino acidity of 1.2, so compared to these values, this sake tastes dry, dark, and a little light.

This means that it tastes like a drinker’s favorite.

However, this is an objective figure. Each person has his/her own way of feeling.　

Screw cap.

Open the bottle.

Impression is a fruity taste with banana-like sweetness. You can feel the sweetness of the rice. The finish is a bit complex. It is not sharp enough to be called “light,” but rather the aroma comes through to the end and the taste is multi-directional and complex.　I like dry sake, so I may have found it sweeter than others.

The aroma stands out strongly and the perfect balance of acidity and sweetness tastes like a white wine.

I made bacon cheese potato pizza with the leftover ingredients.

It looks bad, but it is quite tasty.

It is not a bad match with sake, but I will verify if there are more other pairings.