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 is mature and very elongated, like an old wine. Its complexity is reminiscent of the French Burgundy distillate Fines. The taste is elegant, reminiscent of a pudding made with fine Tahitian vanilla, with a royal taste and depth. The taste has a firm sharpness and a long, complex aftertaste. Recommended served cold. If you want to raise the temperature, it can be served lukewarm."
Professional French Chief & YUKARI Special Ambassador
"It complements a wide range of fish dishes with subtle seasoning. Due to its aging character, it pairs well with dishes like red snapper carpaccio garnished with nuts and bean sprouts."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador