Translation guide
The quality of being acidic, often used in scientific, culinary, or metaphorical contexts. Japanese has distinct terms for chemical acidity, sour taste, and figurative sharpness.
The concentration of hydrogen ions; a measurable property of a solution.
The standard technical term for acidity as a measurable property (e.g., pH). Used in chemistry, environmental science, and food science.
Please measure the acidity of this solution.
If the soil acidity is too high, it adversely affects crop growth.
Often used interchangeably with 酸性度, but can specifically refer to titratable acidity in food chemistry or the acid content in beverages like wine or coffee.
The acidity of this wine is moderate, giving it a refreshing taste.
The sharp, tart flavor perceived on the tongue, often from acids like citric acid or vinegar.
The most common word for sourness as a taste. Used in cooking, food reviews, and everyday conversation about flavor.
This dressing has too much acidity.
A more casual, sensory term for sourness. Often used in everyday speech to describe the degree of sourness of foods like pickles or fruit.
A biting, critical, or harsh quality in someone's words or demeanor.
Refers to sharpness or bitterness in speech or criticism. Conveys a caustic, cutting tone.
There was an acidity to his criticism.
Literally 'thorniness', used for a prickly, sharp attitude or remark. More colloquial than 辛辣さ.
There was an acidity in her words.
A desirable bright, lively quality in beverages, often described by connoisseurs.
Also used in coffee and wine tasting to describe a pleasant, bright acidity. Often modified with adjectives like 心地よい (pleasant) or 爽やかな (refreshing).
This coffee is characterized by a pleasant acidity.
Loanword from English, used among coffee or wine enthusiasts but less common than 酸味. May sound technical or affected.
The acidity of these beans is wonderful.
酸性度 (sanseido) is a scientific measurement of acidity (pH), while 酸味 (sanmi) is the sensory perception of sourness. Use 酸性度 when talking about chemical properties, and 酸味 when describing taste.
When describing a person's sharp or biting tone, do not use 酸性度 or 酸味. Instead, use 辛辣さ (shinratsusa) or とげとげしさ (togetogeshisa).
The acidity of the lemon tightens up the dish.
I can't resist the acidity of this pickled plum.