うぴょん（豊盃こそ至高）
Rice used: Toyobai rice
Rice polishing ratio: 55
Sake Degree: ±0
Acidity: 1.9
Alcohol level: 15
Toyobai is always delicious. Oh, by the way, it seems that even junmai ginjo is not yet available in 300ml as new sake. Be careful.
The clear aroma of this sake is like that of Tsugaru in the snow, and when you drink it, you will be amazed at how smooth it is on the palate. It has a hint of apple-like sweetness, but it is more directly followed by the wild and careful flavor of the rice, which is unique to Toyobai rice. If this flavor continues to the end, it may be too much, but Toyobai is not slacking on that front. After being immersed in the pleasantness of Toyobai rice, the taste converges with a very crisp aftertaste with a slight acidity, and clears up like water. It seems that I prefer cold sake with a sweet umami and a crisp aftertaste. Toyobai is the origin of sake for me. I need to drink more junmai ginjo, special junmai, and, well, compare them. Thank you again for the sake tonight.
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