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うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
東北に一切ルーツがないのに青森の地酒ばかり飲む初心者です。この世の皆を豊盃沼に引きずり込む使命を持つ誰か。飲みながら投稿するから文章もへったくれもないよ。家で新政をもっと飲みたい泣できれば紫八咫を店頭で買いたい泣

Registered Date

Check-ins

189

Favorite Brands

16

Hall of Fame

JikkokuHohaiDenshu

Most Check-in Brands

Hohai
25(23.36%)
Denshu
7(6.54%)
Mutsuhassen
7(6.54%)
Fusano Kankiku
5(4.67%)
Jikkoku
4(3.74%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
50(26.46%)
Niigata
26(13.76%)
Kyoto
20(10.58%)
Fukushima
10(5.29%)
Yamagata
9(4.76%)

Venues With Most Check-Ins

甲子屋酒店
24(29.27%)
Hasegawa Saketen (はせがわ酒店)
10(12.2%)
あおもり北彩館
8(9.76%)
籠屋 下高井戸店
8(9.76%)
Isego (伊勢五 本店)
5(6.1%)

Timeline

うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
KoeigikuSunburst純米原酒生酒無濾過
Koeigiku ShuzoSaga
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家飲み部
28
うぴょん（豊盃こそ至高）
Alcohol percentage 15 Ingredients: Rice, rice malt (both domestic) Just as I was thinking that sour food tastes good in summer, I happened to come across a sour Koei Chrysanthemum. I had never had it at home, so I decided to take it home. So here we go! The aroma is mild and refreshing, like cucumbers in a field of summer vegetables. As I sipped it, I could taste a little sweetness like that of a Japanese pear, but the umami and acidity were a perfect marriage, bursting together beautifully. The acidity is very strong, but the umami covers it, so it is not at all boring or harsh. After the acidity continues, the sharpness joins the acidity and disappears with a slight astringency, so you can drink it in gulps without getting tired of drinking it. I recommend drinking it very cold and adding ice is also a good idea. You can also add Japanese sweets as a snack. And although it is 15%, it feels light, so be careful not to drink the whole bottle. Thank you very much for your patronage tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Bakuren超辛口大吟醸　虹色　ばくれん大吟醸生詰酒
Kamenoi ShuzoYamagata
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家飲み部
46
うぴょん（豊盃こそ至高）
Rice： Dewanosato (Haguro) Rice polishing ratio: 33 Body temperature: 17.2 to 17.6 degrees Celsius Sake degree: +15 to +18 Acidity: 1.2 Yeast: Ogawa No. 10 Kudokibe has an image of brewing sweet and tasty sake. However, this is a dry series from such a sake brewery, Bakuren. How does it taste? Let's get down to it! The aroma is just like Kudokutei as usual, with a very strong and gorgeous sweet and refreshing aroma like muscat and Japanese pear. This must be a sweet sake. With this in mind, I smoothly poured in some soft brewing water and found that it had a hint of muscat, but also had a mild umami, acidity, and a rather strong sharpness, with a good dryness that pierced the back of my throat and left no aftertaste. This would be a wonderful sake to enjoy as it brings out the best of the umami flavor while killing the smell of the light sashimi. This is too good to be true. I would like to have it again next year. If you want to enjoy fruity sake but don't want to kill the goodness of Japanese food, give it a try. And a request to Kamenoi Shuzo. Can you please make all the products in the Bakuren series in four-pack bottles? And now that I have made my request, I would like to thank you again for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Mukyu Tenon天雲純米吟醸生酛無濾過
Itakura ShuzoShimane
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家飲み部
44
うぴょん（豊盃こそ至高）
Ingredients: Rice, Rice Koji Ingredient rice: Shimane improved Omachi Alcohol 13.4 Rice polishing ratio 60 I decided to try Mukyutenju again for a more relaxed sake. So here we go! The aroma is very mild, with a hint of cooked rice. The sake goes in smoothly with smooth brewing water. The sweetness and umami of the rice envelops you like a whisper. The woody overtone gradually spreads, allowing the sake to be drunk with a sense of serenity. The sake is then smooth and refreshing. Unlike ordinary sake, this sake can be drunk slowly and without getting worked up, no matter how much you drink. It is a sake that calms the mind. I am not good at heating sake, so I wish I could find it at an izakaya so I could try it out. Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai純米吟醸　山田錦純米吟醸
Mira ShuzoAomori
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家飲み部
50
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!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Fusano Kankiku酒未来50 - Wonderland -　2025純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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家飲み部
59
うぴょん（豊盃こそ至高）
Rice : Sake Mirai Rice polishing ratio : 50 Alcohol content : 15 You may say I'm still a little young, but I love Kangiku, and I love Occasional. I also love Occasional, a junmai daiginjo that sells for around 2,000 yen even though it is a pure sake. And everyone loves Sake Mirai. I had to buy it. This time, I ordered it by mail order and it arrived safely today. Now, let's get to it! The aroma is gorgeous, with hints of apple, pear, and even banana if you sniff carefully. The slightly hard brewing water, similar to that of Kaze no Mori, has a slightly thickened and structured structure, with rose-like overtones and a discreet but dense juiciness, and the flavor and sweetness of the sake's future punch is superb. The final balance of acidity and sharpness is divine, and it disappears smoothly like a classic. A great sake has an aftertaste like a classic work of art that is written in a textbook before you even notice it. I thought this sake is suitable for all lovers of Kangiku and sake future, beginners and experts alike. Try it, everyone! Thank you again for the food and drink this evening!
Japanese>English
まつちよ
Good evening, Uppion! I haven't tried Kangiku's, but Sake Mirai🌾 is used by few breweries, but it has a rich and gorgeous flavor 😊. I'd like to try it and see what happens when Toyobai uses it 🤔.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Mr. Matsuchiyo! I think Toyobai is a brewery that is good at producing sweetness, bitterness in the aftertaste, and astringency in a different way than Kangiku, so I think it would be really interesting if brewed at Sake Mirai.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Mimurosugi菩提酛　山田錦純米原酒水酛
Imanishi ShuzoNara
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家飲み部
52
うぴょん（豊盃こそ至高）
Rice : Yamadanishiki produced in Nara Rice Polishing Ratio : Undisclosed Alcohol content : 13% (undiluted) I think Mimuro Sugi has a taste that is very penetrating. I especially like Dio Abita. This Bodai-Hashiro series is one of the most popular series of Mimuro-Sugi. This one is a good value for the price because it is not made in a wooden vat. What kind of sake is this? Well, let's get started! The aroma is of gorgeous peaches. It smells fresh, but it also has an elegant ripe sweet aroma like a peach soaked in black tea. As usual, the soft water from the Miwa Mountains is too delicious. Then, there is a subtle peach sweetness and the rice flavor of old-fashioned sake, but the strength and balance of the flavor is perfectly balanced by Yamada-Nishiki, which brings a refined taste without any cloying taste. The final taste is sharp and even more so with a strong acidity that makes it a classic, and then fades away. In the Muromachi period, when sake was first created, the taste of sake was again revealed as a classic in the modern age, and Mimuro Sugi shined with a balance of classic and modernity. Thank you again for your hospitality this evening! Oh, it seems that the tag "mizu-hashiroshi" is almost synonymous with "bodai-hashiroshi.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
宮泉貴醸酒純米貴醸酒
Miyaizumi ShuzoFukushima
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家飲み部
47
うぴょん（豊盃こそ至高）
Rice： Gohyakumangoku Rice polishing ratio: 50 Alcohol content: 16%. On a day when I happened to be in the mood to try a variety of kijoshu after drinking Shinmasa, and I also happened to be in the mood to try Aizu Miyazumi, I looked in the store and found Miyazumi's kijoshu even though it had been on sale for more than four months! It was a fateful encounter, so I took it home and went right to work! From the aroma, it was gorgeous! The fresh and sweet aroma of watermelon and melon wafts through the air. I thought it was a little sweet and sticky brewing water, but could this be due to the use of sake in the brewing process for kijoshu? I am not sure yet. The melon-like sweetness is very concentrated and envelops you all at once. The sweetness is very intense! And it is slow, elegant, and crisp, with no excessive sweetness remaining. A little sweetness lingers on the palate and leaves a wonderful aftertaste. This sake was easier to drink than expected. I would like to try the junmai sake Miyazumi next time. Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Toyobijin限定大吟醸　地帆紅大吟醸無濾過
Sumikawa ShuzojoYamaguchi
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家飲み部
54
うぴょん（豊盃こそ至高）
Ingredients ... Rice (domestic), Rice Koji (domestic), Brewer's alcohol Ingredient rice ... 100% Yamadanishiki Rice polishing ratio ... Koji 35%, Kake 40 Sake degree ... ±0 Acidity ... 1.4 Amino acidity ...0.9 Yeast used ... In-house yeast Alcohol percentage...14 Yamaguchi's sake is said to be very good. Otters, Tenbi, Ohmine, Choyo Fukumusume.... Among them, I wanted to try Toyo Bijin. And this time, I happened to see a daiginjo with aluzome, so I bought it. So here we go! The very gorgeous aroma of apples lured me in like a honeybee. The clear and smooth brewing water gives a hint of rose-like aroma and juicy sweetness like apples. However, as one would expect from a daiginjo that is not junmai, it is not sticky and has almost no cloying taste. It has a very refined umami flavor. The sharpness of this daiginjo is very sharp, and it is really easy to drink. I also like junmai sake, but I can't help but have high expectations for the infinite possibilities that aluzoe has to offer in recent sake. Next time I have the chance, I would love to try the regular Toyo Bijin. Thank you again for your hospitality tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Muso散憂（さんゆう）辛口純米吟醸おりがらみ生原酒純米吟醸原酒生酒無濾過おりがらみ
Taiyo ShuzoNiigata
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家飲み部
46
うぴょん（豊盃こそ至高）
Ingredients : Rice, Rice malt Alcohol Content : 15 Rice：Koshitanrei produced in Iwafune Polishing ratio：55 I would like to taste the goodness of the light sake that has been handed down in Niigata, and I would also like to taste more modern sake. Musho, located in Murakami, Niigata, is the perfect place to fulfill such selfishness. Let's go there! I don't know if it's because it's an ogara-mi, but I love the fresh kiwi-like aroma with a hint of milkiness. The gaseous, slightly mineral brewing water is very good, concentrating juicy sweetness like muscat and the umami of the rice. But this one is dry, leaving a sharp taste that lingers in the throat at the end, so it is easy to drink without being cloying. Please let me know if you have any good ones, as I would like to explore the classic types like Hakkaisan and Kubota in the future. Thank you again for your hospitality tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Kamonishiki荷札酒　備前朝日　純米大吟醸純米大吟醸原酒
Kamonishiki ShuzoNiigata
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家飲み部
46
うぴょん（豊盃こそ至高）
Rice used: 80% Asahi from Okayama Prefecture (Kake rice) 　　　　The rest is Yamadanishiki Rice polishing ratio：50 Alcohol content︰13% alcohol by volume I like Kamo Nishiki but sometimes I think it is too sweet in summer. In such a case, I sometimes think that the fresh series of "Tanrei Fresh" might be good. Here we go! The aroma is subdued, but there is a grain aroma and a faint sweet cherry aroma. The slightly hard, clear brewing water, which is typical of Niigata, gives a sense of freshness. The taste is discreet but juicy and sweet like a Japanese pear. However, the bitterness and sharpness are more intense than that, and there is a spiciness to the sake that seems to pierce the throat. It must be extremely difficult to create a sake that is so modern, yet has a dryness that keeps the sweetness in check. Thank you again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Aramasa陽乃鳥　貴醸酒純米生酛原酒貴醸酒
Aramasa ShuzoAkita
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外飲み部
44
うぴょん（豊盃こそ至高）
Special manufacturing method: Kijoshu Alcohol content: 13% (undiluted) Ingredients: rice, rice malt, sake Rice used: 100% rice suitable for sake brewing (harvested in 2024 in Akita Prefecture) Polishing ratio: Koji rice 60%, Kake rice 60 Yeast used: Kyokai No. 6 No kidding, they have it! The Shinmasa I've been longing for, and it's the first one in the Private Lab! I had no choice but to try it! I love the sweetness of the grapes and the gorgeous aroma of the wooden vat! The sweet, slightly viscous brewing water gives way to a very rich grape sweetness! I thought it was going to be sticky because of its concentration, but it disappears without a hint of sharpness or astringency. I thought it was a concentrated yet light and divine sake. I would love to have a bottle at home someday. Thank you again for the sake tonight!
Japanese>English
chika
Good for you😊👍✨✨
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
山の壽純米酒　辛口　夏酒純米
Yamanokotobuki ShuzoFukuoka
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家飲み部
43
うぴょん（豊盃こそ至高）
Rice used: Yumetsukushi Rice polishing ratio 65 Alcohol content 14%. Strange, I thought I just bought it yesterday, but when I woke up, it was already drunk. Hi, I am a person whose father came back recently. This time, I bought a bottle of Fukuoka's Yamabusyu, which I had wanted to try once, in search of a moderately sweet modern. So here we go! The sweet aroma of Japanese pear and the sour smell of lemon wafted through the air, reminding me of summer. The slightly viscous sweet brewing water gives it a sweetness, but more than that, it has a pleasant acidity and sharpness. It is a light-bodied, refreshing sake. It is perfect for the hot summer. Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
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家飲み部
47
うぴょん（豊盃こそ至高）
Ingredients Rice (domestic), Rice malt (domestic) Polishing ratio 60 100% domestic rice Alcohol content 15 Is there sake in Kagoshima? I happened to see it, so I bought it. Let's go and taste it! The aroma is gorgeous, and it smells ripe like a banana. The brewing water was soft for a moment, but it had a great minerality. Then it was enveloped by sweetness like figs and muscats. After that, astringency, acidity, and spiciness coexist in a complex way, intertwining and coming together. The sweetness is strong, voluminous and drinkable, yet it doesn't interfere with any foodstuff. It was delicious. Thank you again for this evening!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Kamoshibitokuheiji雄町 SAUVAGE純米大吟醸
Ban JozojoAichi
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家飲み部
53
うぴょん（豊盃こそ至高）
Rice : Omachi Rice Polishing Ratio : 50 Alcohol content : 16 I heard that Kuheiji is the most popular sake abroad after Otters. I've never had it, so I wanted to try it. 2 types of sake rice, I prefer the wilder Omachi to Yamadanishiki. So here we go! The aroma is not spectacular, but it has a calm grain aroma and a honey-like aroma that is very inviting. From the slightly hard, gassy brewing water, the tangerine and grapefruit-like sweetness, acidity, and hints are extremely effective. The bitterness that comes afterwards does a wonderful job of bringing a lingering aftertaste. As you continue drinking, the sweetness seems to ripen, and it is as if it has never known the word "tired of drinking. Try it! Thank you again for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Gakki Masamune中取り本醸造原酒中取り無濾過
Ookidaikichi HontenFukushima
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Hasegawa Saketen (はせがわ酒店)
家飲み部
47
うぴょん（豊盃こそ至高）
Ingredients Yumeko (Fukushima Prefecture) Rice polishing ratio Koji rice︰60%；60 Kake rice︰66%；66 Alcohol 16%. Sake degree ±0 Acidity 1.2 Yeast usedFukushima yeast This is a standard sake of Masamune Kikki that is rarely seen these days, the Honjozo Nakadori. This is one of the honored bottles that have raised the honor of Honjozo sake. Let us begin! The aroma is gorgeous and fruity, with a freshness like muscat and high expectations. The smooth brewing water gives off a very dense aroma with a hint of sweetness. The freshness and juiciness of a Japanese pear is overwhelming, but the acidity is nicely accented, so you will never get tired of drinking it. It quietly disappears without any sharpness. I am not tired of drinking this sweet, delicious, and juicy sake, and I think all the sake from Fukushima are different and delicious. Isn't the Junmai from Musical Instrument Masamune a natural hometown? I would appreciate it if you could tell me what the differences are. Thanks again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai純米酒 亀の尾にごり酒純米生酒にごり酒
Mira ShuzoAomori
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家飲み部
55
うぴょん（豊盃こそ至高）
Rice] Contract grown in Oogata Village, Akita Prefecture Rice Polishing Ratio】70 Alcohol content】16%. Sake meter] +1 Acidity】1.5 This sake was bought from a sake shop in Aomori that always comes to the Antenna Shop to hold events, and was the same shop that helped us at the second Rainbow event. This time, we regretted the closure of the antenna shop, and drank some of the sake. Let's go! Aomori's local sake tends to have a mild aroma, and this is one of them. It has the aroma of fluffy cooked rice. The mouthfeel is as soft and sweet as ever, but because it is a nama-zake, it also has the pleasant crispness that only a freshly brewed sake can have. The supernatant clearness alone is dry and sharp, but when the silky soft turbidity is added, the umami, richness and slight sweetness typical of Kame-no-o help to make it easy to drink. We are grateful to the sake shop owner who came all the way from Owani to serve us tonight! P.S. Personally, I have yet to find nigori sake good, so if you have any recommendations for nigori sake, please let me know.
Japanese>English
マナチー
Good morning, Uppion ☀Aside from the three major muddy ones, my personal recommendations are Shichida's green label nigori, Hanaizumi's active nigori, and Urasato's light nigori 2nd!
Japanese>English
ヒロ
Hi Uppion 😃 The Toyobai in combination with the name is a sight to behold 😳 I can feel your love for Toyobai ❤️ from your review 🥰. I recommend the nigori from Hirotogawa, Hakuba no knight from Tate no Kawa, and Sairai no usugiri ❗️
Japanese>English
まつちよ
Good evening, Uppion! It's a bit expensive in Aomori, but I recommend Hato Masamune's White Pigeon 🕊️ and Hachisen's Summer Doburokku. I personally love Chochin's Usu Nikkori, which is full of flavor.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Mr. Manachy! Do you have any recommendations for some of the nigori that are sweeter?
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Matsuchiyo-san! I can buy Hachisen doburoku right away, so I will try it next time. Thank you very much!
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Hiro-san! The name may sound tough, but we have a wide range of products from modern sweet and savory to classic, so please give us a try next time you are in the area!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Abekan純米吟醸　金魚純米吟醸
Abekan ShuzotenMiyagi
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家飲み部
46
うぴょん（豊盃こそ至高）
Rice : Miyagi rice Rice polishing ratio : 55 Alcohol content : 15 Even I sometimes buy a bottle of this wine. This time, it is from Shiogama Abe-kan in Miyagi Prefecture. Let's go and taste what it tastes like! It has a mild but slightly sweet and sour aroma like white grapes. The extremely medium soft water, which has neither stickiness nor sweetness, is rapidly absorbed into the palate. What comes from it is the mild sweet-sourness of white grapes, the umami of sake rice, and the strong sharpness with a clean aftertaste. The flavor is not too strong, so I thought it would be very excellent as a food sake. I think it would go well with light white fish such as shishamo and flatfish. Thank you again for your hospitality tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai純米吟醸　夏ブルー純米吟醸
Mira ShuzoAomori
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甲子屋酒店
家飲み部
54
うぴょん（豊盃こそ至高）
Rice: Misato Nishiki Rice polishing ratio: 55 Alcohol percentage: 15 Sake degree: +1 Acidity: 2.0 If I drink this one, I will have completed the lineup of Toyobai's seasonal sake releases. It looks cool, but I'm not so sure! The nose is gorgeous, with fruity aromas of cherries and strawberries. Next is the slightly sticky brewing water, which also has a sweet taste. Aomori has the best water for sake. The sweetness of strawberries is also present, while the richness and umami of the Misato Nishiki is also felt with gusto. The acidity is very pleasant. The acidity is very pleasant, and the aftertaste is nicely rounded out. I would recommend this sake after drinking a lot of sweet and fruity sake. Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai特別純米酒　旨辛口特別純米原酒
Mira ShuzoAomori
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甲子屋酒店
家飲み部
48
うぴょん（豊盃こそ至高）
Classification: Special pure sake Rice Type : Aomori Toyohai rice (Koji rice) 　　　 Hanabukiyuki from Aomori Prefecture (Kake rice) Polishing ratio : Koji rice 55%, Kake rice 60 Yeast used: Association 1501 yeast Alcohol percentage: 18 Sake Degree: +10 Acidity: 1.8 Toyobai was the first sake I tried and the first sake that got me hooked on sake. The first sake I tried was Toyobai, and the first sake I bought for myself and drank with my father. One year after I got hooked on sake, I wondered what I would think of it now! The aroma is mild, perhaps because it is not a ginjo type sake. There is only a faint aroma of sake spirit, which is typical of sake. This aroma is very classic for a dry sake. However, it is a quintessential Toyohai sake, and when you pour it in, the soft, sweet water that Toyohai has to offer makes it easy to pour without any resistance at all. From there, it is filled with raisin and prune-like sweetness and overwhelming sake rice flavor. The aftertaste is classic with a sharpness that is typical of Toyobai's special junmai. On the rocks, the raisin notes are very strong, while the sharpness is a bit milder. It is a classic, but Toyobai's unique brewing water and techniques make it easy to drink. It is a bottle to drink next to the sweet and fruity. Thank you again for your patronage this evening!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Super Kudoki Jozu純米大吟醸　改良信交純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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家飲み部
56
うぴょん（豊盃こそ至高）
Specific name: Junmai Daiginjo Ingredients : Rice, Rice malt Alcohol content: 17 Sake meter degree: -5.0 Acidity: 1.2 Rice used for making：Kenjo-Shinko Rice polishing ratio：30 Condition: Nama-fume After drinking a certain sake in April, I began to think "Isn't Kougen-Shinko delicious? Then, I saw a sake called "Koudokibe" and I thought, "Koudokibe is good. Then, I saw a bottle of Koudou-Shinko & Kudokitoe, the best of the best. I bought it because I thought it was inexpensive, and went to buy it right away! From the gorgeous aroma of peaches and roses, the slightly viscous soft water sloshed in. The juiciness and sweetness of the white peaches hit me with a thump, and I was in a great mood. But it is not only sweet, it also has a lingering bitterness that keeps you from getting tired of drinking it. Hurray for cheap sake with excellent structure. Is the improved Nobukou the best, or is the brewery that uses it the best, or is it both? Both are different in taste, but both are certainly first-rate. Today happens to be Shinsei day. Tonight I will end the day with a reminder of the goodness of the improved Shinko and an empty bottle of the only Shinsei I could get my hands on. ... I wish I could have had some Niimasa. Thanks for the food!
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