Top Ten List – Ten Sakes That Make For a Great Acid Trip!
So you want to learn a little bit more about sake and what makes it tick? One of the big components of sake is acidity, which plays a huge role in the brewing process and in the glass for the drinking process. Typically sake levels register between 1.0 and 1.9 with the average sake acidity of 1.4. Typically a lower acidity level produces a lighter and cleaner sake, and a brew with a higher acidity creates a more full bodied and active sake with much more mouth feel and flavor. The following list of sakes focuses on how acidity makes sakes drink differently. Can you tell?
- This very unique sake was actually fermented in wood and has an impressive acidity of 2.2
- This very light and clean sake from the makers of Kubota produced this gentle yet flavorful sake with an acidity of 1.0
- This extremely unique and connoisseur sake is profoundly sweet and very food friendly with an acidity of 3.4
- This “dessert” sake is aged and richly sweet like a port or a sherry with an acidity of 3.5
- This extremely popular sake is a wine drinker’s favorite because it has a nice fruit pop that is offset with an acidity of 1.9
- This traditionally made sake has loads of flavors that bounce around a very plump acidity of 2.2
- This is another low acidity sake that drinks very soft and water like with an acidity of 1.2
- This sparkling sake is an SMV of -80 which means it should be pretty sweet but it doesn’t taste that sweet because of an acidity of 5.5
- For those who like the Nigori category, some cloudy sakes have an elevated acidity like this full-bodied brew with an acidity of 2.0
- This is a low alcohol light and fruity brew that some would call sweet but drinks express and very bright with an acidity of 5.0