Sweet

Sake is in a sense, based on sweetness. Starch content in the rice is converted into sugar, which is converted into alcohol. The process happens simultaneously and is unique to sake fermentation “Multi parallel fermentation”. The residual sugar found in the finished sake is extracted naturally from the rice. This sweetness is completely different to that found in fermented alcohols based on fruit must, such as wine. In sake, the sweetness is often associated with Umami, that serves as a flavor-enhancer of the sweetness. It is a nutritious and appetizing “food sweetness” that is not overbearing but remains fresh. You can compare it to the sweetness in freshly steamed rice.