Where Does Astringency Fit in the World of Sake?

A Personal Encounter with a Unique Sake

Recently, I tasted a sake that left a noticeable sensation—something that felt like astringency in the finish. This led me to reflect more deeply on astringency (収斂味) in sake and how it's related (or not) to oxidation.

While it's easy to assume that the astringent aftertaste of sake is always due to oxidation, that’s not entirely accurate. In fact, astringency in sake arises from multiple factors, and oxidation is just one of them.

What Causes Astringency in Sake?

1. Tannins

Tannins are polyphenolic compounds commonly found in plants and known for their bitterness and astringency—think of the sensation when drinking over-steeped tea. In sake, small amounts of tannins can come from the raw rice or even the brewing process.

2. Acidity

Acids in sake, especially when more pronounced or altered through aging, can also create a tightening or puckering sensation on the palate—one of the hallmarks of astringency.

3. Amino Acids

A high concentration of amino acids can amplify the astringent experience, especially when they interact with other flavor compounds like acids or alcohol.

The Role of Oxidation

Oxidized sake often displays the following changes:

Color: It may deepen or take on a brownish hue.
Aroma: You'll notice caramel, soy sauce, or other oxidation-associated notes.
Flavor: Acidity intensifies, and bitterness or off-flavors can emerge.

However, oxidation doesn’t always lead to astringency, and not all oxidized sake is astringent. Astringency is more complex than that.

What Does Astringency Feel Like?

Astringency is a tactile sensation, not just a flavor. It's that tightening or drying feeling in your mouth—similar to eating an underripe persimmon or sipping strong black tea. In sake, this often appears in the finish or aftertaste.

It’s caused by interactions between compounds like tannins and proteins in your saliva, which lead to that slightly dry, puckered mouthfeel.

When Is Astringency Good?

Not all astringency is bad! In fact, a touch of astringency can enhance the crispness of a sake’s finish, giving it a refreshing edge. It balances sweetness or richness and can make a sake feel “tight” and structured.

But too much? That’s where it starts to feel harsh or unrefined.

Types of Acids Related to Astringency in Sake

Here are some acids that contribute to astringency, either directly or through interactions with other taste components:

Malic Acid: Adds a tart, green apple-like acidity that can enhance perceived astringency.
Succinic Acid: Offers umami and richness, but also a slight drying finish.
Lactic Acid: Creates a soft, rounded acidity but can contribute to subtle astringency when combined with other elements.
Citric Acid: Brings a bright acidity and can highlight astringent textures when used in higher amounts.

These acids don't work alone—they interact with tannins, amino acids, and even alcohol levels to shape the overall texture and finish of the sake.

Final Thoughts: Astringency as a Signature of Character

In sake tasting, astringency is part of a broader flavor tapestry. It's not merely a flaw or byproduct of oxidation, but a component that, when balanced, adds elegance and structure.

So next time you sip sake and feel that slight puckering on your palate—pause. It might be telling you something interesting about the craftsmanship and complexity behind that bottle.

Astringency 収斂味苦渋