Amino-san-do

アミノ酸度

Sake Basics

Définition

The amino acid level in sake, which contributes umami richness and body. Higher amino-san-do produces a fuller, more savory sake, while lower values yield a cleaner, lighter profile.

En profondeur

Amino acids are produced during fermentation as yeast and koji enzymes break down rice proteins. Typical values range from 1.0 to 2.0. Daiginjo and ginjo styles, which use highly polished rice with less protein, tend to have lower amino acid levels and consequently taste more elegant and refined. Junmai styles, retaining more of the rice grain, often show higher amino-san-do with richer, more complex flavor. The balance between amino acid content, acidity, and residual sugar defines much of a sake's personality.

Termes associés

Sake Meter Value 日本酒度 San-do 酸度 Umami 旨味 Atsumi 厚み

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