Standards that Indicate Sake Flavors

As the term indicates, amino acid is the amino acid content - umami component generated from rice protein broken down. Therefore, the higher the amino acid content, the richer the sake flavor. However, sake too high in amino acid can generate acidity.
The back label on a sake bottle can indicate the Sake Meter Value, acidity, and amino acid content; one reference to determine the sake flavor. However, sake flavor cannot be described simply as sweet if the sake meter value is negative, or dry if the sake meter value is positive.
Sake flavor consists not only of sugar, but also acidity, amino acid content, aroma, palate, and various factors intertwined.
Since each person perceives flavor differently, I recommend referencing the various values while sampling sake to find your own preferred brand of sake.