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.
"Along with the aroma of ripe melon, so many aromas - wildflowers, azalea nectar, Yamagata cherries - blend beautifully together. The taste is exactly like biting into a melon, with a strong sense of juiciness and natural acidity and sweetness, with an almost puff pastry-like savouriness and rich body that lasts until the end, but with a moderately short and cohesive finish."
"It has a vibrant and strong aroma of Western pear, quince, white peach, and muscat grape. The fragrance of kinmokusei (osmanthus) and jasmine harmonizes beautifully. With a rise in temperature, there are subtle accents of indulgent scents reminiscent of marshmallow or refined sugar, with a hint of spice resembling coriander seeds. The taste is smooth and rich, starting with a mellow and full sweetness, and then transitioning to an elegant impression with a touch of transparency and slight sharpness. The refreshing and beautiful impression lingers in the aftertaste. It is recommended to serve at a temperature range of 10 to 15°C, in an Armagnac glass or a smaller Burgundy glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador