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.
"With an authentic Japanese sake aroma, the unique characteristics of the yeast are alive. At the aromatic stage, you can enjoy the sharpness, and it has an easy-to-understand framework like being at a celebration. Starting with an easy-to-drink taste and the deliciousness of water that you can enjoy in any situation, you can feel the well-brewed flavor of the rice, and this sake finishes with a vivid sharpness. It goes perfectly as a drink with a meal. It is recommended to serve it at a temperature of around 35-40 degrees Celsius or at room temperature. "
Professional French Chief & YUKARI Special Ambassador
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador