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 nostalgia-inducing, with an earthy scent of idyllic wild landscapes and the rough aroma of various grains united in the manner of a raw yeast yeast yeast. The standard balance makes it suitable for intermediate cars and shows the depth of sake. Recommended to be enjoyed with food. Enjoy it slowly at room temperature, lukewarm or hot."
Professional French Chief & YUKARI Special Ambassador
"It has a dominant aroma of Japanese citrus and banana compote, with underlying notes of rice flour, chestnut peel, subtle coffee-like matured fragrance, coriander, and caramelized sugar that harmonize together. The taste begins with a lively and refreshing sensation, revealing depth of umami and a gentle acidity. It showcases a well-balanced harmony between the mellow sweetness reminiscent of caramel derived from aging. The flavor maintains a good balance throughout, with no lingering aftertaste or bitterness, offering a pleasant and inviting finish. It is recommended to enjoy this sake at a temperature between 40°C and 45°C, served warm. A thick-walled guinomi (sake cup) is ideal for this purpose."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador