When we first started drinking sake, we focused mainly on junmai daiginjos. However, more often than not, they didn’t pair so well with food. This changed once we started expanding our boundaries.
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Starting the search for smooth sakes in Singapore
Our preference seems to skewed towards smooth-tasting sakes with prominent fruity notes. But smooth isn’t quite an industry term, and sake brewers use the Sake Meter Value system plus an acidity value to differentiate their product.
If I had to map what we like onto this framework, my best guess is that it would be in the “Sweet-Rich” region, with an SMV of -5 to -10 and Acidity of 1.5 to 1.7. But, as always, we’ll only know if we like any particular bottle after we actually taste it.
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