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.
"In addition to herbal and butterbur-like notes, the nose has hints of mirin, burnt sweet rice crackers, dorayaki, sponge cake and sponge cake. The taste is sweet and viscous, like medicinal wine, but the sense of leaving the bottle is clean. There are also subtle hints of greenness like melon and boiled honey-like nuances. Recommended served cold."
Professional French Chief & YUKARI Special Ambassador
"The aroma is generally gentle. Based on grain-derived aromas such as cooked rice and sake lees, it is harmonised with white flowers of honeysuckle, cream cheese, iodine notes like sea breeze and savoury notes of white sesame seeds like lime. The taste is mild on the palate. The unique, rich and delicious impression gradually leads to a mellow, dry aftertaste. Can be served at temperatures of 10°C or lower, or on the rocks. We recommend using a glass with an open mouth to disperse the aroma, such as a small glass bottle opener."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador
