うぴょん（豊盃こそ至高）
Rice： Nasu Gohyakumangoku (contract cultivation)
Rice polishing ratio: 55
Alcohol content: 16%.
Sake degree: -2
Acidity: 1.8
Yeast: Ogawa yeast
It is also nice to buy a brand that you happen to see at a liquor store you just entered. This time it was Ona, which I had only heard of. Not knowing what type of sake it was, I was just attracted by the unfiltered, unpasteurized first pressing on the label, so I bought it.
The aroma was sweet like a banana. A sweet aroma of something fully ripe. If I were a honeybee, I would be dead.
Now let's get to it. The soft water of the women's sake is different from that of Aomori, the refreshing first taste, the gorgeous sweet rice, and the dry aftertaste.
You are right, you are saying, "I only have similar impressions, aren't I? You are right. Because when you are in the presence of good sake, your vocabulary is limited, isn't it?
Sentori, Hououmida, Ona, there are so many good sake from Tochigi that are very particular about their sake, aren't there? In my opinion, the strongest sake prefecture in the Kanto region is currently Tochigi Prefecture.
A toast to the climate of Nasuno, and thanks again for the food tonight!
Japanese>English
ジェイ&ノビィ
Good evening, Uppion 😃.
Glad it wasn't a bee 🐝😆.
Ona is delicious 😋 yes! You're right 🤗and I'm pretty sure Tochigi sake is also the strongest in Kanto👍.
Ah, what a pleasure 😙.
Japanese>English