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 fragrance of this sake is reminiscent of green bamboo leaves on the banks of a remote clear stream, with a clear and refreshing scent that leaves a strong impression. The taste is quite different from the initial impression given by the fragrance, as it is deeply aged, with a light and easy-to-drink quality during meals. Upon exposure to air, this sake produces a strong, lingering finish similar to fortified wines such as Marsala from Italy or Banyuls from France. We recommend taking the sake out of the refrigerator and letting it sit for a short while before enjoying it in small amounts with a traditional Japanese sake cup (ochoko) at a temperature of about 10 degrees Celsius."
Professional French Chief & YUKARI Special Ambassador
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador