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.
"The nose is sweet and tasty, with notes of tortoiseshell candy, freshly cooked clay pot rice and chocolate cake. The full umami is very strong and all the flavours are very well harmonised. The pleasant acidity comes in at the end and adds to the enjoyability and complexity of this sake. Recommended served cold or at room temperature."
Professional French Chief & YUKARI Special Ambassador
"It has a youthful and refreshing aroma with predominant notes of banana, mandarin, and grapefruit. There is a harmony with green notes of watermelon rind and verbena, as well as hints of lime and mineral. The taste is light and refreshing. It has a lively acidity and an overall compact profile, giving a versatile impression as a sake to enjoy during a meal. It is recommended to serve at a temperature range of 10°C to 15°C, using a larger glass ochoko."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador