うぴょん（豊盃こそ至高）
Type: Junmai-shu, unfiltered, unpasteurized, unpasteurized sake
Rice: Akitsuho (produced in Nara Prefecture)
Water: Deep underground water from the Katsuragi Mountains
Very hard water (hardness 250mg/L)
Rice polishing ratio 65
Alcohol content 16%.
Sake degree 2.5
Yeast K-7 series
Acidity 1.9
To be honest, I had no idea that there was sake in Nara, but the label caught my attention and I bought it.
When I opened the cork, I heard a bubbling sound like Christmas champagne, and the sake poured out with a sizzling sound, somewhat refreshing with the sweetness of rice. The mouthfeel is sharp and hard, contrary to the sweet aroma. The brewing water seems to be ultra-hard water. When you put it in your mouth, a pear-like sweetness envelops you, and you are enveloped by a tight, gaseous feeling. Kansai sake other than Nada and Fushimi are not to be underestimated. Thank you again for this evening's sake.
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