うぴょん（豊盃こそ至高）
Rice used: 80% Asahi from Okayama Prefecture (Kake rice)
The rest is Yamadanishiki
Rice polishing ratio：50
Alcohol content︰13% alcohol by volume
I like Kamo Nishiki but sometimes I think it is too sweet in summer. In such a case, I sometimes think that the fresh series of "Tanrei Fresh" might be good. Here we go!
The aroma is subdued, but there is a grain aroma and a faint sweet cherry aroma. The slightly hard, clear brewing water, which is typical of Niigata, gives a sense of freshness. The taste is discreet but juicy and sweet like a Japanese pear. However, the bitterness and sharpness are more intense than that, and there is a spiciness to the sake that seems to pierce the throat.
It must be extremely difficult to create a sake that is so modern, yet has a dryness that keeps the sweetness in check. Thank you again for the food tonight!
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