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.
"Starting with an aroma reminiscent of orange-colored flesh, such as Yubari melon, the fragrance gradually reveals the scent of yeast, leaving a fruity and complex aftertaste that lingers on. At first, the taste is gentle, similar to lactic acid fermentation, and gradually, the sweetness of the rice spreads throughout. Although not a dry sake, it has the sharpness typical of a daiginjo, creating a refreshing drinking experience. This sake can be enjoyed at any temperature, whether it be chilled, at room temperature, or warm."
Professional French Chief & YUKARI Special Ambassador
"It features a rich aroma with predominant notes of mandarin, mango, and Chinese quince, harmonizing with the green scents of celery and bamboo, as well as the fragrances of fresh cream and freshly made mochi. There is a subtle accent of biscuit-like toastiness. The taste is slightly sweet, with a smooth and creamy balance. It is clear and free of any unwanted flavors. It is recommended to serve at a temperature range of 10 to 15°C, in a larger Burgundy glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador