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 lactic fermentation aroma with hints of young grass, plums and, in the distance, sweetened yoghurt or custard cream. The rich rice flavour and clear, kuzumochi-like sweetness never linger on the palate, and when served cold or at room temperature, it has a wonderful sharpness that brings it all together."
Professional French Chief & YUKARI Special Ambassador
"It has a dominant aroma of banana, harmonizing with vibrant scents of muscat grapes and acacia. There is a lively green note reminiscent of ramune (a Japanese carbonated drink with a honey-lime flavor) and self-heal, along with nuances of custard and Weshaar's confectionery in the lingering aftertaste. The taste is refreshing, resembling fermented milk beverages like Calpis. 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