うぴょん（豊盃こそ至高）
Classification: Junmai Ginjo Unfiltered Nama-shu
Rice Type : Contract-grown Hitogochi rice produced in Nagano Prefecture (2024 new rice)
Rice Polishing Ratio : Koji Rice 49%, Kake Rice 59
Yeast used: In-house cultivated yeast
Alcohol percentage: 16
Sake Degree: around +3
Acidity: around 1.6
I asked the store owner, who has always been a great help to me, what he recommended among Daishinshu's products, and he recommended it to me, so I went ahead and bought it. He said it was a very luxurious blend of many Junmai Daiginjos.
Now, let's get to the Daishinshu! The flowery, floral, clear, refreshing aroma pierced my nostrils and I couldn't get enough of it! Then there is the mouthfeel, and of course the wonderful, crystal-clear brewing water, which gives the sake a mellow and silky quality of a different dimension. And of course, it is a junmai ginjo, but it is also a tank shibori, which is an extraordinary spec!
Now, when you try it, the sweetness and sourness of apples are mixed in a complex way, and the sake has a very gentle and elegant quality, which is rare for unfiltered raw sake. And it was a very beautiful sake that gently disappeared with a sharp aftertaste.
Thank you very much for recommending it to us! Thank you very much for the food and drink tonight!
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