What on Earth is the Sake Meter Value (SMV)?

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For sake lovers, the Sake Meter Value (SMV), or in Japanese, nihonshudo (日本酒度), is a useful metric that offers insight into the sweetness or dryness of sake. The SMV provides a lens through which we can appreciate sake’s evolution and the current diversity we can purchase. Our goal here is to dive into the SMV and use it to take a look at how sake has evolved over time.

What is it?

At its core, SMV is a unit that indicates the dryness of sake using what’s called “specific gravity.” “Specific gravity” is a measure that compares any given liquid’s density to water, and an SMV of 0 represents a neutral point where a liquid’s density matches that of water. Water has a specific gravity of 1.0, so when sake has a higher sugar content, its specific gravity exceeds 1.0. 

SMV is positively correlated with dryness, so sweetness and higher specific gravity result in a negative SMV. For example, an SMV of -10 is fairly sweet. Conversely, if the sake has lower sugar (and likely a consequently higher alcohol content), its specific gravity drops below 1.0, pushing the SMV into positive territory, indicating a drier, lighter sake.. For example, an SMV of +3 indicates a fairly dry sake. This simple scale is important but shows only one facet of the brewing decisions that shape each sake’s character.

Sake History Through the SMV

The journey of SMV began centuries ago, with significant shifts reflecting changes in brewing technology and consumer preferences. According to historical analysis, sake from 500 years ago up to the Edo period likely had an SMV of around -50. This suggests a super sweet, rich, and dense (literally called “rich sweet,” or “nojun amakuchi” – 濃醇甘口) style, with lower alcohol content. The high sugar levels and lower alcohol would have made these sake thick and syrupy, which is significantly different from most modern bottles.

A big moment came in the late Edo period (the early 19th century), particularly in the Nada ward of Kobe in Hyogo Prefecture. For the first time, sake with a positive SMV emerged, marking the birth of dry (karakuchi – 辛口) sake. This trend accelerated in the Meiji era (mainly the later 19th century), when brewers began producing sake with SMV values exceeding +10, which indicates a growing preference for dryness at the time. However, these Meiji-era sakes were not only dry but also had acidity levels that more than doubled the acidity of most of today’s sake. This combination resulted in a “rich dry” (nojun karakuchi – 濃醇辛口) profile that was bold and tart.

Sake’s evolution from the Meiji era to the present, spanning over a century, shows some fascinating trends. While alcohol content has slightly decreased from a common value of around 17% in the Meiji era to the current commonly seen 15%, the most dramatic shift has been the aforementioned drop in acidity. The reduction in acidity is exemplary of a move towards lighter sake profiles. 

SMV has also fluctuated over time. Meiji era sake was super dry at a usual value of +10 or higher, but, in the early 20th century, there was a shift back toward sweeter styles.

Nowadays, most sake is fairly light and dry, but there are a huge variety of sake on the market that cater towards those who like a lower, sweeter SMV and also punchier flavors, and that seems to be the direction that the sake market is moving in.

Why SMV Matters

A sake with a positive SMV might pair beautifully with oily fish or rich dishes as it helps to wash away the fattiness with its dryness. A negative SMV sake could complement cheese or spicy foods where its residual sugar can counter heat or can help counterbalance the palate in the case of cheese. 

Brewers use SMV as a tool to communicate what kind of sake they’ve made and what they’re aiming for. If you know how it works, you’re well equipped to understand what kind of sake you like and want to purchase.

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