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.
"The aromas are sweet like beet sugar, washed cheese, animal fats and wild aromas respectively. It is both acidic and delicious like fresh cheese and has a complex taste like malt sugar and cereal rice. The aftertaste is long enough. Enjoy it cold, at room temperature or lukewarm."
Professional French Chief & YUKARI Special Ambassador
"It has a rich aroma of ripe yellow apples. The dominant scent comes from relatively matured characteristics, with hints of white spices, buttery biscuits, almond milk, and a touch of iodine. The taste is robust yet smooth, characterized by a powerful and mellow acidity. As a junmai ginjo, it boasts a rich and well-rounded balance, with a slightly pronounced bitterness reminiscent of citrus, adding depth to the flavor. It is recommended to serve this sake at a temperature between 5°C and 10°C in a small porcelain ochoko (sake cup)."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador