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 cool, slightly sweet aroma of durian, ripe jackfruit, bond and vanilla, with a hint of green vegetable greens also showing its face. As you chew, you can taste the flavour of koji and the rich sweetness of the rice spreads horizontally. The taste has the firm flavour and body characteristic of traditional sake. The sharpness also improves the drinking experience and can be drunk on any occasion. This sake can be enjoyed at all temperatures, from cold to hot."
Professional French Chief & YUKARI Special Ambassador
"It has a dominant aroma of yellow apple and pineapple, accompanied by notes of lychee, green bamboo, and the underlying fragrance of glutinous rice. There is a hint of aging with nuances of brown sugar, iodine, and a mineral quality reminiscent of wet stones. The taste is light and unfolds softly on the palate. It is indulgent yet maintains a relatively compact balance, with a short and crisp finish. It leaves an elegant impression. It is recommended to serve at a temperature between 5°C and 10°C, using a larger guinomi glass."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador