うぴょん（豊盃こそ至高）
Special manufacturing method: Kijoshu
Alcohol content: 13% (undiluted)
Ingredients: rice, rice malt, sake
Rice used: 100% rice suitable for sake brewing (harvested in 2024 in Akita Prefecture)
Polishing ratio: Koji rice 60%, Kake rice 60
Yeast used: Kyokai No. 6
No kidding, they have it! The Shinmasa I've been longing for, and it's the first one in the Private Lab! I had no choice but to try it!
I love the sweetness of the grapes and the gorgeous aroma of the wooden vat! The sweet, slightly viscous brewing water gives way to a very rich grape sweetness! I thought it was going to be sticky because of its concentration, but it disappears without a hint of sharpness or astringency. I thought it was a concentrated yet light and divine sake.
I would love to have a bottle at home someday. Thank you again for the sake tonight!
Japanese>English
chika
Good for you😊👍✨✨
Japanese>English