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.
"In the moist, granola-like yoghurt and grain aromas, there is a gentle feminine sweetness of the rice and a slight banana aroma in the distance. It has a gorgeous white wine Sancerre-like flavour, with a pear-like coolness and a good amount of almost fruity sweetness, and the delicious taste of the rice is thinly shelved. Cold sake is recommended."
"It has a predominant aroma of banana and yellow apples, with harmonious notes of pineapple, acacia, cherry blossom leaves, and scents reminiscent of chestnut flowers and freshly pounded mochi (rice cakes). It has a rich and mellow mouthfeel, with a delicate acidity and a dry, invigorating aftertaste. It has a good sharpness. It is recommended to serve at a temperature range of 10 to 15°C, in a tulip glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador