うぴょん（豊盃こそ至高）
Alcoholic Beverage 15%.
Ingredients Rice, Rice malt
Rice used: 100% Miyamanishiki produced in Nagano Prefecture
Polishing ratio 55
I have had a bottle of fire-aged Junmai Hitogokochi before, but to be honest, I think I was still unable to appreciate the quality of Shinshu Kamerei at that time. I wanted to take revenge next season, so I researched the release dates at liquor stores in the past, and well, let's put all that aside and open up the special sake I had saved up for the year-end and New Year's holidays! Miyamanishiki is delicious, right? Let's get to it!
It has a milky, mineral and mild aroma like salted caramel, with a fine, chili mouthfeel that is different from the gaseous quality that is characteristic of Shinshu Kamerei. The refreshing pear-like aroma comes in the nose, and the sweetness of the rum, the sweetness of the Japanese pear, and the minerality of the thickening lightly mingle together to create a marriage of delicious flavors. A slightly grape-like astringency and bitterness come later, giving a dry taste that pierces the throat. Light-bodied and chemically dry, it is no wonder that Shinshu Kamerei, which is like a royal road and goes its own way, has so many fans. Personally, I liked the unfiltered, unfiltered, raw sake, which does not have a strong sweet taste! Both Shinshu Kamerei and Miyamanishiki are excellent! What kind of rare sake is this stored up? Thank you very much for your hospitality this evening!
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