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 nose is both discreet, like Mont Blanc or steamed chestnuts, and bewitching, like ripe tropical fruit. At slightly higher temperatures, toasty notes are added. The taste gives a strong impression of umami. Compared to regular ginjo-shu, the sweetness is gentler and less deceptive. The depth and complexity of the flavour is difficult to understand, and the aftertaste is long-lasting. Cold sake is recommended."
Professional French Chief & YUKARI Special Ambassador
"It has a fresh aroma with predominant notes of grapefruit, banana, Japanese citrus, and Chinese quince. There is a refreshing quality reminiscent of mint and radish, along with the creamy fragrance of almond tofu. It has a light and elegant sweetness, balanced with a hint of refined acidity. The bitterness is subtle, resulting in a smooth texture. The aftertaste is moderately short. It is recommended to serve this sake at a temperature between 10°C and 15°C, using a small tulip glass for presentation."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador