うぴょん（豊盃こそ至高）
Ingredients: rice, rice malt
Rice polishing ratio: 55
Alcohol content: 14
Using our own strain of yeast No. 7
This is the ultimate in luxury, combining Yamahai Junmai with Daiginjo. I love Masumi's label design.
Now, the yogurt-like sweetness and the sweet aroma of pure sugar pass through my nostrils, and I feel a little like a honeybee caught in the honey. The smoothness of the clear water was short-lived, and the taste was just as sweet as ever. The taste is neither rice-derived nor fruity, but a pleasant, thick sweetness. However, when one wonders if such a strong taste will ever come together, a slight bitterness comes in, and with a slight sharpness, the taste is collected as if the list of things to do has been exhausted, and the water becomes as clear as the water in Lake Suwa at the end. It goes well with cheese and other rich flavors. If it is not too rich, it will go well with all kinds of accompaniments. On the other hand, if the taste is too delicate, such as white fish sashimi, the "nokabe" flavor will prevail and there will be no harmony at all. I recommend a somewhat rich garnish. Thank you again for this evening's dinner!
Thank you very much,
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