うぴょん（豊盃こそ至高）
Specific name: Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 17
Sake meter degree: -5.0
Acidity: 1.2
Rice used for making：Kenjo-Shinko
Rice polishing ratio：30
Condition: Nama-fume
After drinking a certain sake in April, I began to think "Isn't Kougen-Shinko delicious? Then, I saw a sake called "Koudokibe" and I thought, "Koudokibe is good. Then, I saw a bottle of Koudou-Shinko & Kudokitoe, the best of the best. I bought it because I thought it was inexpensive, and went to buy it right away!
From the gorgeous aroma of peaches and roses, the slightly viscous soft water sloshed in. The juiciness and sweetness of the white peaches hit me with a thump, and I was in a great mood. But it is not only sweet, it also has a lingering bitterness that keeps you from getting tired of drinking it. Hurray for cheap sake with excellent structure.
Is the improved Nobukou the best, or is the brewery that uses it the best, or is it both? Both are different in taste, but both are certainly first-rate.
Today happens to be Shinsei day. Tonight I will end the day with a reminder of the goodness of the improved Shinko and an empty bottle of the only Shinsei I could get my hands on.
... I wish I could have had some Niimasa. Thanks for the food!
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