うぴょん（豊盃こそ至高）
Ingredients rice, rice malt (white malted rice), carbon dioxide
Alcohol percentage 14
Ingredient rice: Hanabukiyuki
Polishing ratio: Koji 50%, Kake 55
Sake degree -4
Acidity 2
One day during the Bon Festival, I stumbled into Kimishimaya. As usual, I looked in the refrigerator. What? Why? I can buy sparkling Tasake without any conditions! Yes? It's Tasake, right? I thought to myself, as I finished paying the bill. And now that it was sufficiently chilled, it was time to go!
Be careful, because the gas rises when you try to open it. Once opened, pour it in... The carbonation was very strong, almost as strong as that of strongly carbonated water. The aroma is sweet and sour with a hint of grapefruit and a hint of sudachi. The aroma is mild... The slightly sweet brewing water is still present, as always in any tazake, and can be enjoyed in the hot summer months. It is very sour! But at the same time, there is a trace of umami and tangerine-like sweetness. And then there is the strong carbonation. The acidity and bitterness of the carbonation brings enough sharpness, and it disappears like a summer wave.
... Isn't it too delicious? Try it next year! Thanks again for the food tonight!
Japanese>English
ma-ki-
Good evening, Ubyon (Toyobai is the best)!
I also had this one over the weekend 🎵.
And I was surprised to see the exact same situation when we met 😁.
It really is a delicious sake 😋.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, ma-ki-san!
This sake was too delicious to be a Tasake, energetic, complex and gentle, which is the Tasake way!
Japanese>English