Abstract
The taste of sake was examined using a Brix meter, an acidity meter, and a taste sensor. One hundred domestic sake samples were used as samples. The taste values were measured using a taste sensor to determine the five first tastes (acidity, saltiness, umami, miscellaneous bitterness, and pungent astringency) and the three after tastes (umami richness, bitterness, and astringency). After analysing the respective taste data, the Brix value (sweetness and dryness), the acidity value (dryness), and the umami richness value (umami) were considered suitable as taste indicators for sake. Using these three indices, cluster analysis classified the sake into eight clusters; based on the values of each of the eight clusters, clusters 2 and 3 were judged as sweet based on the definition of sweetness and dryness by Brix value, while all other clusters were judged as dry. Light and rich was also evaluated comprehensively using acidity values ranging from +4 to –2 (positive for strong acidity) and umami richness values ranging from +3 to –1 (negative for strong umami). Based on the taste classification using acidity and sake degree, dry and positive values were classified as light dry, while negative values were classified as rich dry. If the taste was sweet and positive, it was classified as rich sweet; if negative, it was classified as light sweet. As a result, there was no extreme concentration of rich dry compared to the classification by acidity and sake degree. These results suggest that the use of Brix value, acidity value, and umami richness value as taste indices can be used to classify sake into four general tastes, and that it may be possible to distinguish differences in taste better than classification by acidity and sake degree.
