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 aroma is floral, with hints of baked sweet potato honey. There are also savoury notes of grain and iodine. At first, a fruity acidity like apricots and green plums spreads on the palate. On the other hand, it also has a tangy, summery, spicy feel, making it ideal as a mid-meal drink. Recommended served cold."
Professional French Chief & YUKARI Special Ambassador
"Based on pear and yellow apple aromas, the nose has the mellow sweetness of whipped cream and strawberry milk, harmonised with the fresh aromas of acacia and fresh greenery, freshly pounded rice cakes and oily sap. The taste is an exemplary junmai ginjo with a good balance between rich umami and gorgeous aroma. It has a good acidity reminiscent of sports drinks. Recommended temperature range: around 15°C, served in an INAO glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador