Editing Sake (section)

==Taste and flavor==
The label on a bottle of sake gives a rough indication of its taste. Terms found on the label may include {{Nihongo||日本酒度|nihonshu-do}}, {{Nihongo||酸度|san-do}}, and {{Nihongo||アミノ酸度|aminosan-do}}.<ref>{{cite web | title = The Nihonshu-do; Acidity in Sake | publisher = Sake World | date = 2002-03-01 | first = John | last = Gauntner | issue = 29| url = http://www.sake-world.com/html/sw-2002_2.html | access-date = 2014-02-27|archive-url=https://web.archive.org/web/20140325113057/http://sake-world.com/html/sw-2002_2.html|archive-date=March 25, 2014 |url-status=dead}}</ref><ref name="sanamino">{{cite web|url=https://sakestreet.com/ja/media/how-to-read-data-on-sake-labels|archive-url=https://web.archive.org/web/20220930063051/https://sakestreet.com/ja/media/how-to-read-data-on-sake-labels|script-title=ja:ベルの数字から想像する、日本酒の味わい - アルコール度数、日本酒度、酸度、アミノ酸度|language=ja|publisher=Sake Street|date=15 May 2020|archive-date=30 September 2022|access-date=6 February 2023}}</ref>

{{Nihongo||日本酒度|Nihonshu-do}} or Sake Meter Value (SMV) is calculated from the [[Relative density|specific gravity]] of the sake and indicates the sugar and alcohol content of the sake on an arbitrary scale. Typical values are between −3 (sweet) and +10 (dry), equivalent to specific gravities ranging between 1.007 and 0.998, though the maximum range of {{tlit|ja|Nihonshu-do}} can go much beyond that. The {{tlit|ja|Nihonshu-do}} must be considered together with {{tlit|ja|San-do}} to determine the overall perception of dryness-sweetness, richness-lightness characteristics of a sake (for example, a higher level of acidity can make a sweet sake taste drier than it actually is).<ref>{{cite web |title=What's Sake Meter Value (SMV)? |url=http://www.ozekisake.com/learn/sake-meter-value.php |website=Ozeki Sake |access-date=27 May 2020}}</ref><ref>{{cite web |title=Sake Taste and Sake Scale |url=https://sakeexpert.com/saketaste.php |website=sakeexpert.com |access-date=27 May 2020 |archive-date=July 16, 2020 |archive-url=https://web.archive.org/web/20200716074529/http://www.sakeexpert.com/saketaste.php |url-status=dead }}</ref>

{{Nihongo||酸度|San-do}} indicates the [[concentration]] of acid, which is determined by [[titration]] with [[sodium hydroxide]] solution. This number equals the milliliters of titrant required to neutralize the acid in {{convert|10|mL|abbr=on}} of sake.<ref name="sanamino"/>

{{Nihongo||アミノ酸度|Aminosan-do}} indicates a taste of [[umami]] or savoriness. As the proportion of [[amino acid]]s rises, the sake tastes more savory. This number is determined by titration of the sake with a mixture of sodium hydroxide solution and [[formaldehyde]] and is equal to the milliliters of titrant required to neutralize the amino acids in 10 mL of sake.<ref name="sanamino"/>

Sake can have many [[Aroma of wine|flavor notes]], such as fruits, flowers, herbs, and spices. Many types of sake have notes of apple from [[Ethyl hexanoate|ethyl caproate]] and banana from [[isoamyl acetate]], particularly {{nihongo||吟醸酒|ginjō-shu}}.<ref>{{Cite web|title=A Moment of Relaxation with the Aromas of Sake {{!}} GEKKEIKAN KYOTO SINCE 1637|url=https://www.gekkeikan.co.jp/english/gekkeikan/rd.html|access-date=2021-10-14|website=www.gekkeikan.co.jp}}</ref> In addition to apples and bananas, other fruits mentioned as flavor notes for fruity sake, especially ''ginjō-shu'', include melons, grapes, peaches, pineapples, citrus, etc.<ref name="sawafruit"/>