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.
"Aromatic aroma, which comes from the fact that the rice polishing ratio is not high. The aroma is like that of deep-roasted coffee or barley tea. As the temperature rises, nuances of raw almonds and apricots also emerge. The taste has a natural sweetness, acidity and lingering aftertaste, which is typical of sake. The umami is also worthy of an orthodox sake, and the flavour of the delicious rice comes through honestly. Recommended served cold or at room temperature."
Professional French Chief & YUKARI Special Ambassador
"It is characterized by a rich aroma of muskmelon and muscat, with refreshing accents of bamboo and chervil. It harmonizes with the expansive aroma of chestnuts and freshly pounded mochi (rice cake), along with the mineral notes of lime, biscuit, and the delightful fragrance of roasted nuts. The flavor overall is mellow and gentle. It has a substantial umami taste with a hint of maturity. Despite belonging to the regular sake category, it doesn't exhibit any negative aspects from added alcohol. Instead, it contributes to a pleasant sharpness in the aftertaste. The finish is short. Recommended serving temperature ranges from 20°C to 60°C, allowing for a wide range of options. Generally, it is recommended to enjoy it warm, without chilling it excessively. A large porcelain guinomi (sake cup) is recommended, with a straight shape that allows the aroma to be well-perceived without being trapped."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador