うぴょん（豊盃こそ至高）
Rice used: Aomori Prefecture rice
Polishing: Koji rice: 55% / Kake rice: 60
Strength 16
We happened to have simmered squid and fish for dinner. When seafood is the main dish, we have no choice but to open a bottle of Hakusen. What is the difference between the black label and the special pure rice? I wondered what the difference was between them. After a hint of sweetness on the first sip, a tangy, sour taste, typical of Hakusen, hits the palate, as if it were a draft. This tanginess is exquisite and pleasant. Thank you again for this evening.
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