うぴょん（豊盃こそ至高）
Ingredient rice: Hanabukiyuki
Polishing ratio 50%.
Alcohol content 16
Sake meter degree -1
Acidity 1.4
Amino acidity 1.4
Sake Day. These days I wish they would give out rare sake unconditionally, at least today. On such a day, I want to drink something delicious from Aomori. At that time, I happened to find Tasake's Yamahai. It was the Yamahai that won the excellence award at the competition, wasn't it? It was fortuitous! I bought it, chilled it, and went out to drink it today!
It's a yamahai, but it doesn't have the grapey flavor that is so common in modern sake. It has a fresh, fresh, sweet aroma. The flavor has both the freshness of apple and the sweetness of tangerine. The slightly sweet preparation, which is typical of tasake, is a combination of refined apple and apricot sweetness, and a full-bodied umami flavor. It is similar to yesterday's Kangiku Yamashu, but it is the work of a long-established sake brewery to do this with Yamahai. The acidity is wrapped around, and the bitterness penetrates with a thin thread. It has a complex flavor with a strong umami and sweetness. What is terrible is that this is done with Yamahai. I had an image that the taste would be similar if it was brewed in the way it was before the fast brewing. However, Tasake's Yamahai has a beautiful and refined taste that is similar to that of Hayasaku.
I especially recommend Tasake's Yamahai! Thank you again for the food and drink tonight!
Japanese>English