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.
"You can also detect spiciness and acidity in the aroma of warm, sunny rice and koji. In a narrow-mouthed glass, you will want to enjoy the ever-changing gentle aroma. You can enjoy the refreshing sweetness of chocolate, dried persimmons, apricots and wasanbon, as well as the depth and lingering taste of vintage Madeira, in all situations. It is delicious at all temperatures, from cold to hot sake."
Professional French Chief & YUKARI Special Ambassador
"It has a refreshing yogurt aroma as the main note, accompanied by hints of almond jelly, plum compote, woody fragrance, and a subtle scent reminiscent of steamed skin or grains vinegar. With its low alcohol content, sweetness, and lightness, it leaves a strong impression due to its well-defined and delicate acidity. This sake is beginner-friendly and recommended even for those who are not fond of sake, as it has qualities that make it worth trying. It is best served at a temperature between 5°C and 10°C, using a thin ceramic ochoko (small cup) for an optimal experience."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador