うぴょん（豊盃こそ至高）
A record I forgot when I drank a few months ago, apparently I forgot to post it. Here are the records.
Rice used : Koshiro-Nishiki
Rice polishing ratio : 55
Sake meter : ±0
Acidity : 1.4
Amino Acid : 1.0
Alcohol content : 16%.
I like rice wine. Among them, I am convinced that Tokusyu Junmai is the best. I was surprised to see it on sale this time of year, so I bought it. I love Tokusen Junmai Kojo-Nishiki! I'm ready to go!
The aroma is mild, yet sweet like apples. When it is served with slightly sweet soft water, the sweetness, umami, and astringency of the special junmai-like rice, along with the acidity typical of Kojo-nishiki, is truly pleasant and makes you want to keep rolling it around on your tongue forever. The acidity and astringency then penetrate the throat as a sharp taste. As always, Tasake's special junmai is delicious, and Kojonishiki is delicious. I hope it will become a regular item, but let's see. Thank you again for the food and drink tonight!
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