What factor causes the pronounced dryness characteristic of Tosa Sake?
Answer
A low glucose level leading to crisp acidity
Kochi Prefecture is renowned as a 'Land of Sake,' and Tosa brews are widely recognized for their pronounced dryness. This signature characteristic is not merely stylistic but results from a physiological feature: the sake possesses a low glucose level. This low sugar content manifests as a crisp acidity and a clean finish when consumed. This dry profile is highly functional within the local dining culture, specifically noted for pairing exceptionally well with the rich flavors present in dishes like *katsuo* (bonito). The resulting profile is fresh, crisp, and maintains good *umami* without causing palate fatigue during prolonged drinking sessions.
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