うぴょん（豊盃こそ至高）
Rice used: Toyobai rice
Rice Polishing Degree: 55
Alcohol percentage: 14% (undiluted)
Sake degree: -40
Acidity: 1.3
It's been a long time since I've had a moment of grace, today is a Western meal, and yes, I'll drink the pastry I've been buying for a while as an aperitif.
The aroma is gorgeous and sweet. It smells of apples, but I think it's more the sweetness of the Toyobai rice. The mouthfeel is very smooth, and the Iwakisan subsoil water is crystal clear and slides right in. It is very sweet, and even if you are not accustomed to drinking it, you can tell it is sweet. It is a simple sweetness of sake rice, not apple, and it gently envelops you. It has a subtle umami flavor that keeps you from getting tired of drinking it. The aftertaste is sharp to the point of being unnoticeable, as is typical of junmai ginjos, and is not sticky for a sake with a high sake alcohol content.
This sake is best chilled and served in a wine glass as an aperitif. As I said, Toyobai is a wonderful sake. Thank you again for the food and drink tonight.
Japanese>English