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.
"The aroma is derived from slow, lactic fermentation, and the gourd-like cucumber or pumpkin is followed by a dignified raspberry or mulberry acidity. The palate is full of the flavour of rice cooked in earthenware pots with a distinct grain and a chewy, complex texture. And after the finish comes a lingering curtain call, like when you chew a pear with skin. Cold sake recommended."
Professional French Chief & YUKARI Special Ambassador