うぴょん（豊盃こそ至高）
Rice used: 100% Yamadanishiki (new rice), 100% premium rice produced in Tojo, Hyogo Prefecture
Polishing ratio: Koji 55%, Kake 60
Sake meter rating: +5~+7
Acidity: 1.1 Yeast used: New-5 (Shizuoka traditional yeast)
Kashiwa ratio: 43%~45% (average)
Ingredients: Rice, rice malt, brewers' alcohol
Alcohol content: 15 to 16 degrees Celsius
I've never had a chance to drink Isohajime before, but now that I've got a special honjozo, a very rare and reasonably priced standard sake, I'm going to try it! Now, let's get started!
The aroma is sweet, if not spectacular, with a concentrated banana-like sweetness that passes through the nostrils. Slurping through the complex soft water with a slight minerality, the aroma is completely different, as if trapped in a thick water tank filled with the world's clearest and most delicious water, thick yet refreshing, with only a hint of sweetness, the impression of the aroma is direct, yet gently subdued, and stains the palate. Why is it so satisfying when it is never fruity or strongly sweet like today's sweet fruity, nor has it complex acidity or bitterness?
I think I caught a glimpse of the greatness of Isobojiman, which is delicious because of its simplicity. Thank you again for your kindness this evening!
Japanese>English