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 evokes the maillard of roasted rice and iron pots. There are also dry notes of straw and firewood, and nuances of young blue and washed cheeses. The attack on the palate is reminiscent of vermouth. It has a sweetness similar to that of matured shochu, but with the flavour of sake rice. Recommended served cold."
Professional French Chief & YUKARI Special Ambassador
"Overall, rather than the more intense fruit notes, the aroma is dominated by the green notes brought about by the alcohol and the steamy notes from the ageing process. There are also sweetnesses like custard cream, chestnuts, root vegetables like burdock root and cedar elements. Complexity increases as the temperature rises, with exotic notes reminiscent of cinnamon and Shaoxing wine. The palate has an impressive balance of strong alcohol and sticky, rounded umami. Serve at 50°C or on the rocks with 20 cc of water added to a 180 cc pitcher."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador