Flavor Types

Sweet Sake (Amakuchi)

Sweet sake, known as "Amakuchi" in Japanese, is characterized by a higher degree of rice starch conversion into sugars during fermentation. It boasts a rich sweetness and umami flavor profile, often accompanied by fruity aromas. Typically enjoyed chilled, it highlights its sweetness, or warmed to enhance its smooth texture.

 

Dry Sake (Karakuchi)

Dry sake, referred to as "Karakuchi" in Japanese, features a crisp and dry profile with minimal rice starch conversion, resulting in lower residual sugar content. It is known for its pronounced acidity and sharpness, offering a refreshing and clean finish. Usually served chilled, it accentuates its clarity and sharp taste.

 

Understanding the differences between sweet and dry sake allows enthusiasts to appreciate the diverse flavor profiles of Japanese sake and select varieties that complement personal tastes and culinary experiences.