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 aromas are sweet like beet sugar, washed cheese, animal fats and wild aromas respectively. It is both acidic and delicious like fresh cheese and has a complex taste like malt sugar and cereal rice. The aftertaste is long enough. Enjoy it cold, at room temperature or lukewarm."
Professional French Chief & YUKARI Special Ambassador
"It has a rich aroma of ripe yellow apples. The dominant scent comes from relatively matured characteristics, with hints of white spices, buttery biscuits, almond milk, and a touch of iodine. The taste is robust yet smooth, characterized by a powerful and mellow acidity. As a junmai ginjo, it boasts a rich and well-rounded balance, with a slightly pronounced bitterness reminiscent of citrus, adding depth to the flavor. It is recommended to serve this sake at a temperature between 5°C and 10°C in a small porcelain ochoko (sake cup)."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador