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 fresh nose is reminiscent of New Zealand and Australian Rieslings. Slightly bio-like gas nuances. Natural sweetness on the nose, reminiscent of loquat and pawpaw. The palate starts with the freshness of fresh celery and lafrance, followed by the concentration of semi-dried figs and cranberries, and finishes with petrol notes. Enjoy it crisp and chilled."
Professional French Chief & YUKARI Special Ambassador
"The appearance is clear with a bright, pale lemon-yellow color. It has a low viscosity and gives a youthful impression. The intensity of the aroma is moderate. It offers aromas of apple compote, lemon, and Japanese citrus, along with hints of melon, acacia, and floral notes. There are also exotic nuances of coriander and cloves, accompanied by mineral hints of limestone and chalk. The influence of oak barrels is subtle and typical. The initial taste is somewhat weak, with a slightly low sweetness and a dry profile. The linear acidity expands richly, complemented by flavors of yellow peach, mandarin orange, and a touch of bitterness as accents. The alcohol volume is moderate. The finish is short, creating a light and well-balanced wine. It is recommended to serve at a temperature between 10°C and 15°C."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador