うぴょん（豊盃こそ至高）
Ingredient rice: Hanabukiyuki
Rice polishing ratio 55
Alcohol content 12
Sake meter degree -33
Acidity 3.9
I was thinking that I would like to try more Hato Masamune other than those from the Hasegawa collaboration, and there it was: Hato Masamune! How about a wine yeast brewed by a genius Touji?
It's wine yeast, that's for sure. The aroma of wine, rich, sweet and vinegary, wafted through the air. After the soft and sweet brewing water, which is typical of Aomori, it is sweet! And it is not fresh, but rather a thick sweetness like bananas or grapes. However, the acidity is also reasonably strong and sharp, so it is not sticky and you will not get tired of drinking it. The astringency, which is unique to wine yeast, is also very pleasant. It is a light nigori that goes down smoothly despite its sweetness. It was very delicious. Thank you again for your hospitality this evening!
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