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.
"A fascinatingly elegant aroma reminiscent of bananas and papayas. As the temperature rises, a steamed bread-like sweetness emerges. The palate starts with pear juice and the freshness of a pineapple or a pine muscat, and also has a firm sharpness. On the other hand, as the temperature rises, a heavy, natural sweetness emerges, which lasts until the final aftertaste. Recommended at room temperature."
Professional French Chief & YUKARI Special Ambassador
"The aromatic impression is youthful and fresh. Based on fresh aromas of cucumber and green mango, it harmonises with aromas of Japanese citrus, cardamom, white peach and plum blossoms, with a hint of cooked rice that seems to be slightly burnt, and with a bitter note like the thin skin of chestnut. The mouthfeel is rather light, with a good balance between the fresh, sharp acidity and the slightly rough, assertive alcohol. The lingering finish has a pleasant bitterness that amplifies the dryness. The temperature range is 10°C, strongly chilled is recommended. Glass with a straight glass boar's mouth or INAO glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador