うぴょん（豊盃こそ至高）
Rice："Hanabukiyuki" produced in Fujishiro, Hirosaki City
Rice Polishing Ratio : 55% (Koji), 60% (Kake)
Sake Degree: +1.0 to 3.0
Acidity: 1.4 - 1.6
Yeast used: In-house yeast
Alcohol content: 16%.
This is a new sake made with Hanafuki, which is rare for the Miura Sake Brewery. While the smoothness on the palate is always present, there is a gorgeous rice aroma with more than a hint of sweetness. This is followed by a thick rice flavor. There is sweetness, but more than that, umami penetrates the body. The wine finishes with an acidity that is different from that of Hachisen and a crisp aftertaste. It is definitely a sake to be paired with fish. Although they are the same sake, this sake has a completely unique character compared to the directly pumped raw sake made from Toyobai rice. It is said that Toyobai is the brand that led to Toyobai being called "post-Jushidai. Miura Shuzo is indeed a master of the art of making sake rice dance in the clear water of Mount Iwaki. Tonight's Toyobai was also very delicious. Thank you very much for your hospitality.
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