Scientific Classification of Sake Flavors!? A New Evaluation Method Explained

When describing the flavor of sake, you often hear words like "dry," "sweet," "light-bodied," or "rich." But accurately classifying these flavors is surprisingly difficult. In this article, we'll explore traditional methods of sake evaluation and compare them to the latest scientific techniques!

Traditional Methods of Evaluating Sake

Historically, sake has been evaluated through sensory tests performed by master brewers (Toji) and experts, relying on human taste. Another method uses numerical values like the Sake Meter Value (SMV) and acidity to classify sake into categories such as:

• Rich and Dry (Noujun Karakuchi): Deep flavor with a sharp finish

• Light and Dry (Tanrei Karakuchi): Clean and light-bodied

• Rich and Sweet (Noujun Amakuchi): Full-bodied and sweet

• Light and Sweet (Tanrei Amakuchi): Light and sweet flavor

However, these traditional classifications often fail to encompass the full range of sake flavors. Many commercial sake varieties tend to cluster in the "Rich and Dry" category, making it hard to distinguish between them using this system alone.

Key Terms to Understand First: "Koku" and "Kire"

Before diving deeper, let's clarify two essential Japanese terms used to describe sake: Koku and Kire.

• Koku (Richness/Depth): Refers to the fullness and depth of flavor. For example, compared to milk, heavy cream has more “koku” due to its richness. Similarly, sake with a high concentration of umami components feels more substantial and satisfying.

• Kire (Sharpness/Clean Finish): Refers to how clean and crisp the aftertaste is. Think of the difference between a hearty stew and a light soup—the soup has more "kire." In sake, acidity helps cleanse the palate, giving a refreshing finish.

In short, sake with strong koku has a deep, complex flavor, while sake with good kire leaves a crisp aftertaste.

Cutting-Edge Technology: Evaluating Sake with Taste Sensors

Thanks to advances in science and technology, a new method using a taste sensor has been developed. This device measures taste numerically, allowing sake to be evaluated based on data instead of just human perception.

Taste sensors can measure the following taste elements:

• Sourness

• Saltiness

• Umami (savory taste)

• Bitterness

• Astringency

By analyzing 100 different types of sake with these sensors, researchers identified three key indicators that are especially useful for categorizing sake:

• Brix Value (Sweetness/Dryness)

• Sourness Value (Perceived Dryness)

• Umami-Richness Value (Depth of Flavor)

The sensors also measure other elements like "astringent stimulation," "bitter impurities," and "saltiness," which help further characterize sake's unique taste profiles.

Decoding Sake Flavor with Three Scientific Indicators

1. Brix Value: An Indicator of Sweetness and Dryness

The Brix value measures the percentage of sugar content in a liquid, mainly from glucose and fructose. Named after 19th-century German scientist Adolf Brix, who developed a sugar concentration measurement method, the Brix value is widely used in food and beverage industries.

Higher Brix values indicate more sugar and a tendency toward sweetness, while lower values indicate dryness. However, Brix is also influenced by alcohol content, meaning a high sugar level doesn't always equal a sweet taste. In this study, a Brix value of 11.7 or higher (with 16% alcohol content) was defined as sweet, while values below that were classified as dry. This provides a more accurate metric for identifying sweet vs. dry sake.

2. Sourness Value: An Indicator of Perceived Dryness

It was discovered that a sake’s acidity level and its actual sour taste don't always match. Just like lemon juice (sharp and intense) versus yogurt (mild and creamy), different acids produce different sensations. For instance:

• Sake rich in citric acid has a fruity tartness.

• Sake high in lactic acid feels milder and smoother.

These differences come from how various acids interact with other flavor compounds. This study concluded that the sourness value measured by the taste sensor was a better indicator of perceived dryness than traditional acidity metrics.

3. Umami-Richness Value: An Indicator of Flavor Depth

This value reflects the concentration of umami compounds like amino acids and succinic acid in sake. The higher the value, the richer and more complex the flavor.

Just like adding extra dashi stock to miso soup deepens the flavor, sake rich in umami components has more depth. These sakes pair well with rich foods like cheese or meat dishes.

In Conclusion: Enjoy Sake Through Data!

In the past, sake flavor was judged mainly through experience. Now, with taste sensors and scientific indicators like Brix Value, Sourness Value, and Umami-Richness Value, we can:

• Clearly distinguish between sweet and dry

• Better understand light-bodied vs. full-bodied sakes

• Analyze additional flavor elements like astringency and bitterness

For example:

• Sakes with strong astringent stimulation are often aged in wooden barrels and have bold flavors.

• Sakes with low bitter impurities tend to be fruity and refreshing.

If you ever find yourself wondering, “What does this sake taste like?”, try checking these indicators. By using modern technology, finding your perfect sake just got easier!