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 has notes of cemedine, young bananas and bamboo shoots. Thanks to its moderate acidity and sufficient sharpness, it is very food-friendly. It is a perfect complement to Japanese dishes with a hint of oil, and to Western dishes with fermented or creamy flavours. Cold sake is recommended, as well as hot sake."
Professional French Chief & YUKARI Special Ambassador
"It has a refreshing grapefruit aroma as the main note, along with deeper scents reminiscent of watermelon rind and custard, which add complexity. There is a subtle hint of burnt nuances like bitter chocolate or brown sugar, perhaps derived from the firing process. There are also hints of scents resembling paint or ink. The flavor is a dry sake with a pronounced acidity. It is recommended to serve it at a temperature between 5°C and 12°C. For enhancing its crispness, a straight and thin glass is recommended. If you prefer to bring out the fullness of flavor, a Riesling glass is recommended."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador