なし
日本酒の甘さや辛さを表す指標。一般的にマイナスは甘さ、プラスは辛口を表します。
酸味の総量を数値化したもの。酸度が高いほどキレとコクがあり、低いほど軽快で甘みがあります。
外側から削り取った後に残ったお米の割合。表層を削り落とすことで、独特の香りと不純物のない酒を造ることができます。
"It has a very three-dimensional aroma of chestnuts and chrysanthemum, produced by the koji, and a rich Greek yoghurt aroma, and is truly a Junmai Daiginjo of the royal road style. The gorgeous, refined taste and sharpness fill the mouth with a delicious flavour reminiscent of hazelnut powder that makes you crave for chewing. And its warm aftertaste shelves over forever. Recommended served cold or at room temperature."
Professional French Chief & YUKARI Special Ambassador
"For desserts, chocolate-based confections would complement it well. For savory dishes, those prepared with Yachimiso, a type of miso paste, would create a harmonious combination. Examples include Sachertorte (a classic Austrian chocolate cake) and simmered beef in a savory broth."
Sommelier of Sake / Sake Diploma & YUKARI Special Ambassador
