うぴょん（豊盃こそ至高）
Ingredients ... Rice (domestic), Rice Koji (domestic), Brewer's alcohol
Ingredient rice ... 100% Yamadanishiki
Rice polishing ratio ... Koji 35%, Kake 40
Sake degree ... ±0
Acidity ... 1.4
Amino acidity ...0.9
Yeast used ... In-house yeast
Alcohol percentage...14
Yamaguchi's sake is said to be very good. Otters, Tenbi, Ohmine, Choyo Fukumusume.... Among them, I wanted to try Toyo Bijin. And this time, I happened to see a daiginjo with aluzome, so I bought it. So here we go!
The very gorgeous aroma of apples lured me in like a honeybee. The clear and smooth brewing water gives a hint of rose-like aroma and juicy sweetness like apples. However, as one would expect from a daiginjo that is not junmai, it is not sticky and has almost no cloying taste. It has a very refined umami flavor. The sharpness of this daiginjo is very sharp, and it is really easy to drink.
I also like junmai sake, but I can't help but have high expectations for the infinite possibilities that aluzoe has to offer in recent sake. Next time I have the chance, I would love to try the regular Toyo Bijin. Thank you again for your hospitality tonight!
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