An indicator of the sweetness or dryness of sake. Generally, a negative value indicates sweetness, while a positive value indicates dryness.
A numerical expression of the total amount of acidity. A high acid level indicates sharpness and richness, while a low indicates lightness and sweetness.
The ratio of rice remaining after scraping from the outside. By shaving off the surface layer, sake can be made with a distinctive aroma and free of impurities.
"Tern, plum gum, pomegranate and dried plums. Aroma reminiscent of cherry beer. As temperatures rise, raspberries and cranberries show their face. With time, there are also energy drink-like elements. The flavour has a strawberry syrup-like attack. There is an energy-drink-like sweetness, but it goes away cleanly with the acidity. The graininess can be felt well. Recommended served cold. "
Professional French Chief & YUKARI Special Ambassador
"The nose is based on mild muscat and red grape notes, harmonising with aromas of berries, blackcurrant and other red fruits, fresh cream, yoghurt, millet and other cereals derived from red rice, domyoji flour, Chinese herbs and tanned leather. The taste is slightly gaseous, which, combined with an acidity with an astringency similar to that of acerola beverages, brings a sense of freshness. Although there is a slight botanical bitterness, as in absinthe, it is coherent in contrast to its visual impact and is suitable as an aperitif. It is recommended to be chilled to below 10°C and served in wide Champagne glasses. It is better to consume it before it has lost its gas, such as within 2-3 days of opening. It also has potential as an ingredient in cocktails, such as a Kir Royale with a sweet liqueur."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador