Atsumi

厚み

Tasting & Nosing

परिभाषा

Body or thickness in sake — the sensation of weight and density on the palate. Sake with good atsumi feels substantial and mouth-coating, while thin sake lacks this dimensional quality.

गहराई में

Atsumi is built by multiple components working together: amino acids (contributing umami and viscosity), residual sugar (adding sweetness and density), organic acids (providing structure), and higher alcohol content (increasing perceived weight). Kimoto and yamahai sake typically show the most atsumi due to their higher amino acid content and lactic acid structure. Highly polished daiginjo often has less atsumi by design, prioritizing elegance over weight. In food pairing, sake with more atsumi stands up to richer dishes, while lighter sake complements delicate preparations.

संबंधित शब्द

Amino-san-do アミノ酸度 Umami 旨味 Kire キレ

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