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.
"A fascinatingly elegant aroma reminiscent of bananas and papayas. As the temperature rises, a steamed bread-like sweetness emerges. The palate starts with pear juice and the freshness of a pineapple or a pine muscat, and also has a firm sharpness. On the other hand, as the temperature rises, a heavy, natural sweetness emerges, which lasts until the final aftertaste. Recommended at room temperature."
Professional French Chief & YUKARI Special Ambassador
"The aromatic impression is youthful and fresh. Based on fresh aromas of cucumber and green mango, it harmonises with aromas of Japanese citrus, cardamom, white peach and plum blossoms, with a hint of cooked rice that seems to be slightly burnt, and with a bitter note like the thin skin of chestnut. The mouthfeel is rather light, with a good balance between the fresh, sharp acidity and the slightly rough, assertive alcohol. The lingering finish has a pleasant bitterness that amplifies the dryness. The temperature range is 10°C, strongly chilled is recommended. Glass with a straight glass boar's mouth or INAO glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador