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.
"Starting with an aroma reminiscent of orange-colored flesh, such as Yubari melon, the fragrance gradually reveals the scent of yeast, leaving a fruity and complex aftertaste that lingers on. At first, the taste is gentle, similar to lactic acid fermentation, and gradually, the sweetness of the rice spreads throughout. Although not a dry sake, it has the sharpness typical of a daiginjo, creating a refreshing drinking experience. This sake can be enjoyed at any temperature, whether it be chilled, at room temperature, or warm."
Professional French Chief & YUKARI Special Ambassador
"It features a rich aroma with predominant notes of mandarin, mango, and Chinese quince, harmonizing with the green scents of celery and bamboo, as well as the fragrances of fresh cream and freshly made mochi. There is a subtle accent of biscuit-like toastiness. The taste is slightly sweet, with a smooth and creamy balance. It is clear and free of any unwanted flavors. It is recommended to serve at a temperature range of 10 to 15°C, in a larger Burgundy glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador