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 of this sake has a familiar and nostalgic quality, reminiscent of freshly cooked brown rice. You can taste the full-bodied sweetness that comes from the characteristics of the rice grains, much like mirin, a traditional Japanese condiment. Although the aftertaste is short and concise, the texture of the sake is similar to that of chewing on a mouthful of white rice. We recommend serving chilled sake when pairing it with oily Western-style cuisine, and enjoying it at room temperature or warmed (at a slightly higher temperature) with light and refreshing Japanese dishes."
Professional French Chief & YUKARI Special Ambassador
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador