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 potential of water, yeast, and rice is overwhelmingly expressed, creating a lively and glamorous aroma that can be enjoyed by anyone in any situation. The taste is characterized by the sweetness of the rice spreading throughout the mouth. As it comes into contact with the air, the acidity enhances the pleasantness of the aroma, and as the temperature gradually rises, you can enjoy a well-balanced aftertaste with a sharp finish. We recommend serving it chilled as a cold sake. It may be interesting to uncork it and store it in the refrigerator to enjoy its changes over time."
Professional French Chief & YUKARI Special Ambassador
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador