うぴょん（豊盃こそ至高）
Rice：Contract-cultivated Yamadanishiki produced in Nishiwaki City, Hyogo Prefecture
Rice polishing ratio: 55
Alcohol content: 15
Sake meter: -1
Acidity: 1.8
I like Toyobai. Sometimes I want to drink a more relaxed junmai ginjo that is not made from Toyobai rice. And recently, I am getting tired of too sweet and fruity. In such a case, Toyobai is the best choice. This time it is Yamadanishiki, which I am not sure if I will ever see again, so here we go!
The aroma is very gorgeous! The apple aroma, typical of Toyobai, is a bit more subdued than usual, but it still wafts through the nostrils. The sweetness of the brewing water, which has a slightly sweet taste that I like, goes in smoothly and without any discomfort, and I can taste the sweetness of the Toyohai brewing water as it smoothly seeps into my body. However, this is not the end of the story, and this is the true essence of Toyobai and Yamadanishiki! The balance between the sharpness of the aftertaste, astringency, and acidity is divine, and you can enjoy the refreshing, penetrating sensation that only a dry sake can provide.
For those who are tired of fruity sake, I highly recommend Toyobai Junmai Ginjo as the next step after sweet and tasty fruity sake. I am not a confident person, but I believe in the potential of Toyobai to drag people in the sake swamp into the Toyobai swamp. Thank you for your continued support!
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