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.
"It has a healthy sweetness, as if it has been dried in the sun, with green bamboo, yellow apple and a line of yeast through the body. As the temperature rises a little, aromatic nuances like chrysanthemum flowers are also visible and hidden. The rich rice flavour and the main stream of flavour continues to the end, but thanks to its moderate sharpness, this sake is easy to drink before or during a meal, regardless of the situation. Cold sake is recommended."
"It has a predominant aroma of banana and yellow apples, with harmonious notes of pineapple, mandarin oranges, subtle hints of asparagus and self-heal herb's green notes, a sea breeze-like iodine fragrance, mineral undertones, and a matured sesame-like scent. The taste is smooth and mellow, with a delightful aroma that spreads and a seamless, smooth development in the mouth. It is recommended to serve at a temperature range of 10 to 15°C, in a smaller Burgundy glass or a ceramic ochoko cup."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador