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 reminiscent of a solid, undiluted sake, with hints of forest and berries like raspberries. The nose is pleasant, with notes of red, white, and green berries. The impression is similar to Blanc de Noirs from the Champagne region. The sweetness of the rice, reminiscent of the skin of Japanese confectionery, and the firm umami are delicate, and the aftertaste is exquisite without being too short. The balance is very good, and it seems to be a good entry model for women. It is strongly recommended to serve it well chilled in a wine glass. As it is a highly aromatic sake, those who enjoy shochu mixed with hot water may also enjoy trying it with warm sake."
Professional French Chief & YUKARI Special Ambassador
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador