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.
Professional French Chief & YUKARI Special Ambassador
"It has a predominant aroma of grapefruit and banana, with harmonious notes of pineapple, bodhi tree, and pineapple. The scent of freshly cooked rice and rice-derived white dumplings combines with nuances of fermented butter, sweaty skin, and milk chocolate, concluding with a hint of radish-like bitterness. The taste is gentle and smooth, offering a mellow and refined sweetness with a long aftertaste. It carries hints of fermented dairy beverages. It is recommended to serve at a temperature range of 10 to 15°C, in a smaller Burgundy glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador