San-do
酸度
Sake Basics
Définition
The acidity level of sake, measured by titration. Higher san-do values indicate more acid, which gives sake a richer, fuller body and can make even a low-SMV sake taste less sweet.
En profondeur
Typical san-do values range from 1.0 to 2.0, with most premium sake falling between 1.2 and 1.5. Organic acids in sake include succinic, malic, lactic, and citric acid, each contributing different taste qualities. Succinic acid provides umami-like depth, malic acid gives freshness, and lactic acid adds creaminess. The interplay between san-do and SMV creates four broad taste profiles: light and dry, light and sweet, rich and dry, or rich and sweet.