うぴょん（豊盃こそ至高）
Alcohol content: 14 degrees Celsius
Sake degree: 2.7
Rice Source : Shunyo (produced in Kumamoto)
Rice Polishing Ratio : Koji Rice 58%, Kake Rice 65
Yeast : KA-4
This is a famous sake from Kumamoto that I have wanted to try for a long time. Kumamoto yeast is said to be the foundation for winning prizes at the New Sake Competition. This sake brewery is the originator of Kumamoto yeast. This time, I went for the Kyuyo Masamune!
The aroma is mild, slightly refreshing muscat, and maybe a little hard minerality. The lactic acidity is present for a moment, and then the sweetness and freshness of pears is conveyed. This is joined by acidity, creating a harmonious flavor. Then it fades away.
Perhaps it is the taste that is typical of a yeast that combines the contradictions of calmness and splendor. It was delicious. Thank you again for this evening!
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