うぴょん（豊盃こそ至高）
Rice used: Gin no Sei, produced by the Gojome Sake Rice Research Association, Akita Prefecture
Farmers: Shigehiro Kodama, Masahiro Saruta
Alcohol content 16
Polishing ratio 50%.
Yeast used: Akita yeast
In-house groundwater (hard water)
I wondered if there was such a thing as "NEXT5" for Akita's local sake. I had heard about it a few weeks ago, and when I looked in a liquor store, I saw that there was a delicious Akita sake! I checked the brand name and decided to buy it immediately.
I heard that this Sunday back nine is not sold very often, but I opened the bottle without any regard for that!
It has a refreshing aroma like a white wine. Up to this point, I felt as if I was handling wine. But when you drink it, it's like a man's wine. It is hard to tell at a glance, but the brewing water is a little rough, which is different from that of Aomori, even in the same Tohoku region. It has an astringency like a white wine, and a refreshing and slightly sweet taste. It was as if I was enjoying a white wine.
We drank it leisurely with cheese. Thank you very much for your hospitality tonight!
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