In sake terminology, what does "tannin" refer to?

In sake terminology, “tannin” refers to a component typically absent in sake, unlike red wines. Tannins are polyphenolic compounds primarily found in the skins, seeds, and stems of grapes, which contribute to the astringent taste and complexity in red wines. Sake, which is made from polished rice, does not contain significant tannins, primarily because the rice used does not have skin or seeds, as grapes do.

The absence of tannins in sake results in its smooth profile, which is distinct from the often more tannic structure of red wines. Acknowledging this lack of tannin is important for understanding how sake differs from other fermented beverages and the impact that has on its flavor and mouthfeel profile.