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.
"You can expect a refreshing taste reminiscent of lactic acid fermentation, with a fresh aroma of green apples and European pears. It shares a similar fruity impression with New Zealand Sauvignon Blanc. You'll also detect flavors of fresh coconut and watermelon, and the aftertaste is long-lasting, with a full sweetness of rice. It is recommended to serve at room temperature, but if you prefer to have it chilled, pour it into a wine glass and enjoy the taste while feeling the temperature changes."
Professional French Chief & YUKARI Special Ambassador
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador