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 has notes of cemedine, young bananas and bamboo shoots. Thanks to its moderate acidity and sufficient sharpness, it is very food-friendly. It is a perfect complement to Japanese dishes with a hint of oil, and to Western dishes with fermented or creamy flavours. Cold sake is recommended, as well as hot sake."
Professional French Chief & YUKARI Special Ambassador
"It has a refreshing grapefruit aroma as the main note, along with deeper scents reminiscent of watermelon rind and custard, which add complexity. There is a subtle hint of burnt nuances like bitter chocolate or brown sugar, perhaps derived from the firing process. There are also hints of scents resembling paint or ink. The flavor is a dry sake with a pronounced acidity. It is recommended to serve it at a temperature between 5°C and 12°C. For enhancing its crispness, a straight and thin glass is recommended. If you prefer to bring out the fullness of flavor, a Riesling glass is recommended."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador