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.
"It has a gentle aroma reminiscent of cloudy sake, and before taking a sip, you can sense a creaminess like a high-quality cheesecake. The taste has a balance of the inherent flavor of the rice and a sharp acidity that characterizes Japanese sake, creating an overall harmony. The aftertaste lingers in your mouth like a thick soup. If the temperature is too high, the soft texture will disappear, so it is recommended to serve it chilled or at room temperature."
Professional French Chief & YUKARI Special Ambassador
"It features a rich aroma of yellow apple, pineapple, and Japanese citrus, with harmonious notes of asparagus and fresh greenery. The taste is smooth and full-bodied, starting with a gentle sweetness that expands smoothly on the palate, supported by a delicate acidity that provides structure. The lingering finish is characterized by a light bitterness and a mild umami reminiscent of tartaric acid. It is recommended to serve at a temperature range of 8 to 15°C in a tulip glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador