うぴょん（豊盃こそ至高）
Process: Kijoshu
Alcohol content: 12% (undiluted)
Ingredients: Rice (produced in Akita), Rice malt (produced in Akita), Sake
Polishing ratio: Koji rice 60%, Kake rice 100%.
Yeast used: Kyokai No.6
Murasaki black rice
So much for the preface. Is it like a combined version of Yonotori and Nirvana Kame? Anyway, if you have a chance to try it, let's get to it briefly!
It has a light red color like rosé wine, maybe a little yellowish? The astringency and acidity of the grapes are conveyed through the aroma. The clear, unctuous brewing water... Huh? Concentrated sweetness is less pronounced than usual? The acidity and astringency are gently wrapped around the wine, making it easy to drink and light. It is easier to drink and lighter than the usual Shinsei, which has a strong grape flavor. The brown rice and the purple-black rice soften the weight of the kijoshu, giving it a new taste for a Shinsei. Genmai kijoshu is good. I hope it will become a regular sake under the name Kamenotori!
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