うぴょん(豊盃こそ至高)
Rice:Akaban Omachi(100%) produced in Okayama Prefecture
Rice polishing ratio: 50
Alcohol content: 15
When I drink sake at home, I often think deeply about what I felt in "just a moment" when I drank as much as possible and write down my impressions. Good evening Uppion. I'm so excited to finally be able to introduce this to you for drinking at home...or is it a mirage? What a surprise, I bought it the first time I saw Jizin selling it in stores! I want to drink it, so let me preface this much and let's get to it!
The sweet aroma of fresh melon and freshness comes through. The viscous brewing water, which feels a little chili, and the dense yet light melon sweetness, which is very well rounded, are enjoyed, and then the sourness comes in like a faucet being loosened little by little, and then the bitterness... What is this? Is it heaven? Is it the character of Kiyamasa that makes the best use of the character of Omachi, but does not lose to it? It has a rich sweetness, but it is not heavy and light, and the preparation of Jikin is not overlaid with sweetness. The marriage of these two elements gives it a delicious flavor and just a hint of sharpness. I like it better than Niimasa!
That's all I have to say, I really like Jikin! That's all I have to say about Jikin. When will I be able to encounter it again? Thank you again for the sake tonight!
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