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.
"Tern, plum gum, pomegranate and dried plums. Aroma reminiscent of cherry beer. As temperatures rise, raspberries and cranberries show their face. With time, there are also energy drink-like elements. The flavour has a strawberry syrup-like attack. There is an energy-drink-like sweetness, but it goes away cleanly with the acidity. The graininess can be felt well. Recommended served cold. "
Professional French Chief & YUKARI Special Ambassador
"The nose is based on mild muscat and red grape notes, harmonising with aromas of berries, blackcurrant and other red fruits, fresh cream, yoghurt, millet and other cereals derived from red rice, domyoji flour, Chinese herbs and tanned leather. The taste is slightly gaseous, which, combined with an acidity with an astringency similar to that of acerola beverages, brings a sense of freshness. Although there is a slight botanical bitterness, as in absinthe, it is coherent in contrast to its visual impact and is suitable as an aperitif. It is recommended to be chilled to below 10°C and served in wide Champagne glasses. It is better to consume it before it has lost its gas, such as within 2-3 days of opening. It also has potential as an ingredient in cocktails, such as a Kir Royale with a sweet liqueur."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador