うぴょん（豊盃こそ至高）
-Rice: Hanabukiyuki produced in Fujishiro, Hirosaki City, Aomori Prefecture (near the brewery)
-Polishing ratio: Koji rice 55%, Kake rice 60
Yeast used: In-house yeast
-Alcohol percentage: 16
-Sake meter: +1~+3
-Acidity: 1.4~1.6
The Jyushiyo was very tasty. I will enjoy it over the next few days. Tonight is everyone's favorite, Toyobai! Nama sake is the magic word. I heard that this is the sake that made Toyobai famous. I'm looking forward to it. Let's go!
The fresh, sweet green apple aroma is a relief. The chiri-chiri-ness of the aroma is moderate, and the brewing water is a little too smooth and sweet, as is typical of Toyobai! The sweet apple aroma is elegant, not too strong, and pleasant. The bitterness and the umami of the Hanafukuyuki are superb as it sinks in gradually. The accent of the sharpness of the bitterness is wonderful, and the dryness of the taste is very pleasant to drink. I love Toyobai for its skill in brewing unfiltered, unfiltered, unfiltered sake that has such a calm taste, while at the same time brewing a fully gaseous, unfiltered, unfiltered sake like a straight kumi. I like Toyobai because of its wide variation of flavors. Let's buy and drink more Toyobai and make it more popular. Thanks again for the food tonight!
Japanese>English
まつちよ
Good evening, Ubyon-san!
If you let this freshly squeezed sake sit for about 6 months, it becomes very sweet and tasty 😋.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Matsuchiyo-san!
Well, as expected, I can't do it now because I don't have a refrigerator for sake, but I would like to try it eventually!
Japanese>English