うぴょん（豊盃こそ至高）
Ingredients : Rice, Rice malt
Alcohol Content: 15
Sake meter degree: +4.0
Acidity: 2.2
Rice type：Omachi
Rice polishing ratio：65
In the midst of my boom for dry sake, I found a dry sake made with Bodai yeast. I am not a big drinker in Okayama, so let's see how dry it really is!
It has a slightly sweet aroma of dairy products, and the soft mouthfeel brings a sweet taste of Japanese pear, which is typical of Omachi, as well as umami and bitterness that cling to this sweet taste. It also has a slightly tangy feel. The acidity is intertwined with this, creating a marriage of flavors. The taste is complex, but it is moderate, and the aftertaste, the sharpness, leaves a strong impact. It may seem surprising, but personally, I felt it was like a cold chrysanthemum with little self-assertion. However, its lightness may be superior to that of Garakudai, which claims to be a modern dry sake. Gozenshu's dry taste may be addicting to those who are addicted to it. Please give it a try. Thank you again for your patronage tonight!
Japanese>English