うぴょん（豊盃こそ至高）
Ingredients: Rice (domestic), Rice Koji (domestic)
Ingredient rice: Domaine Sakura, reduced-chemical Omachi
Yamada-Nishiki, reduced pesticide Yamada Nishiki (both produced in Sakura City, Tochigi Prefecture)
Specifications: Nama-hashiroshi, unfiltered, unpasteurized sake
Content: 720m
Alcohol content: 13% (undiluted)
Rice Ratio: 80% Yumachi, 20% Yamadanishiki
To be honest, after drinking Sohno-Kangiku, I was skeptical about sake from the Kanto region, which is neither a place where the snow melts nor where the rice is good. But Sengoku is often recommended and everyone seems to love it.
It has a faintly ripe, sweet aroma, and when you take a quick sip, you are enveloped by water that doesn't feel hard and citrusy sweetness. Then, a slight acidity like that of Hakusen, and a touch of petitiveness arrived, and the marriage was a big hit. The final taste is a crisp aftertaste that is not too sticky. It was exactly my kind of sake.
I have heard that sake in the Edo period tended to be sweet, but this sake, while sweet, had a wonderful, crisp, coherent flavor that is easy to drink even today. Kanto is not to be underestimated. Thank you again for this evening's dinner.
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