N/A
un indicateur de la douceur ou de la sécheresse du saké. En général, une valeur négative indique la douceur, tandis qu'une valeur positive indique la sécheresse.
Expression numérique de la quantité totale d'acidité. Plus l'acidité est élevée, plus il est vif et corsé, plus l'acidité est faible, plus il est léger et doux.
Proportion de riz restant après le grattage de la couche extérieure. L'élimination de la couche superficielle permet de produire un saké à l'arôme unique et sans 'impuretés.
"The nose is filled with a rich and luxurious aroma reminiscent of ripe apple custard and a mild lactic fermentation, like that of a Swiss roll cake. The taste is full of the delicious flavors of rice and grains, such as straw or tatami mats, without any unwanted roughness. A moderate acidity in the finish adds a crispness that pairs well with food. While chilled sake is generally recommended, serving it warm brings out a unique flavor profile that connoisseurs will surely want to try."
Professional French Chief & YUKARI Special Ambassador
"The aroma is characterized by the fragrance of grapefruit and lime, harmonized with the sweetness of Yubari melon and the richness of whipped cream. A faint note of white pepper and coriander adds a touch of pungency. The taste is smooth, soft, and elegant in its sweetness. It is a proper junmai daiginjo sake. The recommended temperature range is 5-10℃. Please enjoy it in a small balloon glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador