About the sourness of sake
There are the following four types of sake acid.
I think of the building of time……
-Don’t be fooled by acidity-
Succinic acid is an umami contained in scallops and clams.
Even in sake, it will produce a delicious taste,
When it is contained in a large amount, it feels like acrid.
Succinic acid becomes mellow when human skin or slime
The sweetness and umami swell and feel delicious.
I feel bitter at low temperatures. With hot sake, a slight bitterness and astringency can be felt.
Malic acid is found in apples, pomegranates, cherries, grapes, etc.
It features a fruity and refreshing sharpness.
For processed foods with fruit flavors such as jelly and juice,
Used as a sour agent.
It is also included in many wines,
While most of them are contained in grape berries,
Yeast produces malic acid contained in sake.
It gives refreshing sharpness to sake.
If it is too much, the sourness will be irritating.
When chilled, it has a refreshing sourness.
Join the group called cold acid.
Citric acid is an acid contained in citrus fruits such as lemon and grapefruit, and umeboshi.
It has the same refreshing acidity as malic acid,
It is used as a food additive such as juices.
Gives sake a refreshing acidity. When cooled,
It seems to be more delicious.
For women and the younger generation, such as low-alcohol 6-9 degrees and sparkling sake
Light type sake has been developed,
Since there are many stolen bases of -10 to -30 degrees in these sake,
By using Aspergillus or yeast that produces a lot of refreshing acids such as citric acid and malic acid,
It balances sweetness and sourness.
As a koji mold that produces a lot of citric acid,
Black and white koji molds used for shochu,
As a yeast that produces a lot of malic acid,
Examples include malic acid-producing yeasts such as Church Nos. 28 and 77.
For the glucose produced by koji by making sake mother of sake
First, it attaches and explodes.
As a result, it keeps the liquor mother acidic and suppresses the growth of other falling bacteria.
The characteristics of lactic acid, which is often found in cheese and pizza, are:
At low temperatures, it produces an unpleasant sour taste with strong irritation,
As the temperature rises, a soft sweetness is set up.
Representative of warm acid that makes you feel delicious when the temperature rises
It is recommended to use lukewarm sake for the sake of “Namazure” and “Yamawakudashi” which contains a lot of lactic acid.