うぴょん（豊盃こそ至高）
Alcohol percentage 19.0
Sake meter degree +4.0
Acidity 1.4
Amino acidity 1.6
Koji rice: Yamadanishiki
Kake rice Gohyakumangoku, etc.
Rice polishing ratio 60
Yeast used: Association No. 701, M310
Recently, I have been reevaluating the classic type of sake. The recent Kubota Aki-agari was particularly excellent. This time, I bought a bottle of Hakkaizan nama sake, which is only available during the new sake season. It is a member of the Hakkaisan group, along with Jyushiyo and Hakkaisan, which established the sake boom in the past! How good is it? Let's go!
What? It has a very gorgeous apple aroma! Why does it have such a fruity aroma? Slightly viscous sweet brewing water! Yes! The apple-like sweetness and sourness envelopes you, but the bitter astringency brought about by the heavy structure of the 19% Hakkaisan is a very good punch and makes it drinkable! The sweetness of the rice is gentle, and above all, it has the best flavor. And a strong sharpness! This is really a great sake!
Once you get used to drinking sake, try some Echigo-Tsumari! You will be reminded how delicious Hakkaisan is! I really like it as a base for the classics! Thanks again for the food tonight!
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