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 nose starts with melted white chocolate and distinctive yeast notes, followed by aromas reminiscent of young pineapple and images of meadows after the rain and peach orchards of longing. The palate begins with a fruitiness reminiscent of pineapple. Although the overall line is thin, the finish has the coolness of freshly cut pears and seems to be a good match for French cuisine. Recommended served chilled."
Professional French Chief & YUKARI Special Ambassador
"It features the tropical fragrance of grapefruit and pineapple as the dominant notes, accompanied by the delightful aroma of vibrant white flowers like Suikazura, the indulgent scent of marshmallows, the refreshing fragrance of bodhi tree and fresh greenery, and the yogurt-like aroma of lactic acid. The harmonious blend also incorporates the essence of plum compote and the aroma of freshly cooked rice. The initial impression is characterized by an elegant sweetness. There is a noticeable presence of alcohol, adding a concentrated intensity to the fragrance and flavor. From the mid-palate, a finely balanced acidity emerges, complementing the sweetness. The finish is moderately long-lasting. It is recommended to serve at a temperature range of 10 to 15°C in a large tulip glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador