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 intense greenness of green apple and the coolness of freshly picked pepper, to which a gentle dairy note arrives a little later, creating a familiarity. The taste is as youthful as the aroma, with an infinitesimally low sweetness. There is no long surface aftertaste. It has a powerful sharpness and prepares the palate for any genre of meal before moving on to the next dish."
Professional French Chief & YUKARI Special Ambassador
"The nose is based on youthful yellow apple notes, blending with a hint of banana, a refreshing saffille, radish, minerals, fresh cream and notes of cereal grains, corn and chestnuts derived from the raw material. There is a slight sense of maturity. The palate starts with a soft sweetness, which is smoothly balanced by a clean acidity and a soft umami flavour, with a powerful, dry finish. Recommended temperature range: below 10°C. Serve strongly chilled in straight ceramic glasses."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador