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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こむ使命を持つ誰か。飲みながら投稿するから文章もへったくれもないよ。

Registered Date

Check-ins

291

Favorite Brands

30

Hall of Fame

HohaiJuyondaiDenshu

Most Check-in Brands

Hohai
32(21.77%)
Denshu
17(11.56%)
Fusano Kankiku
10(6.8%)
Mutsuhassen
9(6.12%)
Senkin
7(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
74(25.43%)
Niigata
32(11%)
Kyoto
23(7.9%)
Fukushima
14(4.81%)
Tochigi
14(4.81%)

Venues With Most Check-Ins

甲子屋酒店
24(28.57%)
Hasegawa Saketen (はせがわ酒店)
10(11.9%)
籠屋 下高井戸店
9(10.71%)
あおもり北彩館
8(9.52%)
Isego (伊勢五 本店)
6(7.14%)

Timeline

うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Denshu特別純米酒特別純米生詰酒
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
家飲み部
19
うぴょん（豊盃こそ至高）
使用酒米:華吹雪 精米歩合:55% アルコール分:16% 田酒は見かけたら絶対買う個人的大好き日本酒だ。これは定番酒の特別純米酒。これのいいところは甘旨フルーティなふりをして最後にキレをくれるところ。案外辛口で好みど真ん中！では、いざ参らん！ 甘く爽やかな青リンゴの香り、少し甘い仕込水、ウットリするようなリンゴの爽やかさとバナナの熟れた甘味が本当にいい。ほんでこんな甘い日本酒なのに最後は喉を貫くキレが強く、辛口であるので食中も合わせやすい！最高好き！田酒は買いやすいのも好き！今宵も、ごちそうさまでした！
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
abeVEGA REGULUS純米
阿部酒造Niigata
alt 1
Nakameguro Isego (中目黒 伊勢五本店)
外飲み部
42
うぴょん（豊盃こそ至高）
It is a quick drink outside! Vega has a sweet pear aroma, concentrated sweetness in the nose, a little sharpness? Regulus has a somewhat ripe, austere, and subdued aroma of grapes, with surprisingly little sweetness, and a crisp lemon flavor! I like this one. Abe, I think I'll buy some next time and drink it.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Yuki Darumaしぼりたて活性にごり酒　2025純米生酛原酒生酒にごり酒
せんきんTochigi
alt 1
Isego (伊勢五 本店)
家飲み部
58
うぴょん（豊盃こそ至高）
Rice: Yamadanishiki Alcohol: 13% (original) Personally, I thought that nigori sake might not be that much to my liking. But I think it is unfair to discuss nigori sake without drinking the best nigori sake. But I think it is unfair to discuss nigori sake without drinking the best nigori sake. I want to drink good nigori sake! With that in mind, I bought a bottle of Sentori Yukidaruma! I'm going to drink it! Here we go! When I opened the bottle, I was surprised to find it was very shwashy! What a surprise! The aroma is mild, but the sweet melon flavor is very nice. This nigori is bubbling and bubbling continuously, and when you include it, you can feel the fizzy gas and acidity! The strong carbonation brings the sweetness down to a good level, and the mouth is filled with a pleasant nigori melon flavor. Then, there is the delicious taste of rice. The more you drink, the stronger the sweetness becomes, and although at first you say it doesn't hit you, before you know it, you keep drinking, and before you know it, you are guzzling down the top half of the snowman illustration until it is all gone. It was a very strange sake. This nigori is easy to drink. I'm sure I'll be able to drink the others as well. 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　豊盃米　直汲み　生原酒　はこビュン純米吟醸原酒生酒無濾過
Mira ShuzoAomori
alt 1alt 2
家飲み部
62
うぴょん（豊盃こそ至高）
Ingredients: Toyobai rice (Aomori Prefecture), rice malted rice (Aomori Prefecture) Rice Polishing Ratio】:55%. Alcohol content: 16%. Amino Acid】:1.0 Acidity]: 1.5 Good evening! I'm Uppion, a lover of nama sake directly pumped from Toyobai. How could I pass up a bottle of Toyobai nao kumi nama sake? This time I bought a bottle of Hakobun nama sake! Here we go! As usual, it has a mellow sweet aroma of apples! Any creature would surely be caught by the smell of such honey! When the sweet, slightly viscous, slippery, smooth brewing water is included, the sweetness of juicy apples is boom! I think it's quintessential to be able to produce this glossy, Jyushiyo-like feeling. The slight piquancy and the perfect saltiness of bitterness are more perfect than the Toyobai Naokumi-Kumi we had this year! It is refined. I feel it is lighter than the usual Toyobai. This feeling of bitterness that quickly disappears along with the bitterness! This, this! This is the quintessence of Toyobai Shokumi-no-Kumi! This is what we need to sink everyone in the Tokyo metropolitan area into the Toyobai swamp! Toyobai-san, please sell it every month in the Tokyo metropolitan area! （That's all I have to say, I love Toyobai! Thank you 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）
Jikkoku祝　純米吟醸　しぼりたて生酒純米吟醸生酒
Matsuyama ShuzoKyoto
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家飲み部
62
うぴょん（豊盃こそ至高）
Rice polishing ratio: 60 Alcohol content: 16%. Rice used: 100% "Celebration" rice produced in Kyoto Yeast used: Kyo no Koto All Jyuseki are too delicious! How luxurious it is to be able to get this in Tokyo! This time, it's a draft sake, so what do you think? Let's go! The refreshing aroma of sudachi (a type of Japanese citrus fruit) and the inclusion of the brewing water, which is full of the minerality typical of Fushimi, create a synergistic effect that brings out the full flavor of the combination of the freshness of sudachi and the juicy sweetness of white peaches! The minerality, freshness, and sweetness are unique and a bit more modern than classic. The body is thick, and the sharpness after swallowing is as you would expect from an authentic Fushimi food sake. I like this calm and relaxed sake! A certain izakaya said it is also good heated, so I will try it after posting! Thanks again for the food tonight! P.S. I'm going to drink it hot! It has a nutty aroma! The minerality has calmed down a bit, and then the juicy apple-like sweetness that appears in the hot sake! I could also taste the acidity! Isn't this sake too good to drink hot? Thank you very much!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hidakami純米　初しぼりかすみざけ純米生酒無濾過おりがらみ
Hirako ShuzoMiyagi
alt 1
家飲み部
66
うぴょん（豊盃こそ至高）
Ingredients : Rice, Rice malt Alcohol content: 16-17%. Sake Degree: around +2.0 Acidity: around 1.8 Rice used for making：Kura-no-hana Rice Polishing Ratio：60 Hidakami is a full-bodied, sharp, and delicious sake. A sake brewed by such a brewery? How would it taste like? Let's go! It has a fresh aroma of green apple and muscat, with a slight hint of orikomi! The slight oriki gives the sake a sharp, slightly carbonated mouthfeel with a mildly silky mouthfeel and sweetness that is wonderfully balanced. The fruity sweetness, freshness, and acidity of apples, which are not found in orthodox Hidakami, are well matched with the umami and bitterness of rice that is typical of Hidakami. The aftertaste is gentle, as is typical of nama-shu, but it also leaves a firm finish, which seems to be in line with the concept of pairing it with seafood. How about the extremely delicious Hidakami nama sake with tuna, bluefish, or hamayaki (grilled fish)? 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）
Ubusuna穂増　四農醸純米生酛生酒発泡
Hananoka ShuzoKumamoto
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alt 2alt 3
家飲み部
72
うぴょん（豊盃こそ至高）
Ingredient rice: Hozu Alcohol content 13 No brewing, rice grown in the Kikuchi River basin, no fertilizer, no pesticides, natural yeast strain First of all, a promotion. Have you already bought the JR East Project's Hakobyun Delivery Direct Kumi Toyohai that went on sale today, December 5th? I bought it today and will introduce it to you sooner or later! That's all! Here is the main story! I thought I knew what I was getting into when I drank Yamada-Nishiki Sansho, but if I am going to judge Sansho, it should be brewed with rice that is unique to Kumamoto. This is my first time drinking Hozu, how do you like it? Let's go! I was afraid it would leak, but it turned out to be fine. The carbonation was amazing. The lactic acid taste like calpis is the same as before, but there is a sweet melon-like aroma hidden in it. A little more floral than the Ninoh Brewery? The lactic sweetness, acidity, bitterness, and umami produced from the gaseous, slightly hard mineral brewing water is quite intense, with a sweetness like a shortcake. This beautiful and strong cream-like sweetness tastes like Senkou's raw sake. The slight depth and sweetness of the grapes disappear like a mist. Hozu has a strong sweetness, but not too much. I thought to myself, "This is just like making sweets. 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）
Nabeshima純米吟醸　五百万石　生酒純米吟醸生酒
Fukuchiyo ShuzoSaga
alt 1
alt 2alt 3
家飲み部
78
うぴょん（豊盃こそ至高）
Rice used: 100% Gohyakumangoku Rice polishing ratio: 55 Alcohol content: 16%. I like a sake that tastes more than just sweet. Tonight, I found Nabeshima's Nama-zake! If you see it, there is no way not to buy it. Of all the brands that are known to be tasty and rare on the market, Nabeshima comes in second after Tasake in my personal preference for easy to buy. Its draft sake is precious, and you have to buy it while it is available. So chilled is the Ihyakumangoku nama-shu! How to describe it, since the sake rice is relatively light? Let's get to it! The aroma is sharp and fresh rather than gentle, and the sharp, hard mouthfeel is harmonized with juicy sweetness like orange, sourness like grapefruit, and bitterness. The sharp, hard mouthfeel is balanced with juicy orange-like sweetness, grapefruit-like acidity, and bitterness, but not too much. While enjoying the elegant flavor produced in this way, Ihyakumangoku is my personal favorite sake with a crisp, bitter taste! I kind of love the taste of Tazake and Nabeshima! I love Nabeshima! Thank you again for the sake tonight!
Japanese>English
おかピー
When I drank it in Saga, I thought it was delicious. All your comments are detailed and humorous. I want to learn from you.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Mr. Okapi! I don't know if this is helpful, but I'm glad you enjoyed it!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Gunmaizumi本醸造酒本醸造山廃
Shimaoka ShuzoGunma
alt 1
ワダヤ
家飲み部
61
うぴょん（豊盃こそ至高）
Rice used: Wakamizu, others Rice polishing ratio 60 Alcohol 15.5 Sake degree +3 Acidity 1.6 Good evening. I am a cold sake supremacist. But sometimes I want to know the goodness of room temperature sake. I bought a bottle of Gunma-izumi at the first store I went to with this in mind! It is a representative of cold and hot sake! What do you think? Let's get to it! The aroma is more intense than floral, with a strong, full, sweet rice aroma. The soft mouthfeel has a sweetness as if you are eating fluffy rice, and the sourness that surrounds it is very nice. It is an amazing sake that makes you realize that this is what the flavor of rice is all about. It is a strong, full-bodied sake with a lot of sharpness. It is a classic sake, and I think it is a sake for a select group of people. However, it is a dangerous sake in the sense that it disappears before you know it if you keep drinking it with half a doubt in your mind. If you really want to enjoy a classic sake, you should drink Gunma-izumi. I don't have any at the moment, but I will write about my impressions of the hot sake later, so please wait a little while. Thank you again for the food and drink tonight! P.S. I tried heating it up. Oh, the good aroma of the rice is still there, but the umami of the rice has been added to the richness, the acidity has become sharper, and finally there is a moment of concentrated sweetness and a strong sharpness, just like a classic royal road.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Fusano KankikuOcean99　銀海　-Departure-　2025純米吟醸原酒生酒無濾過
Kankiku MeijoChiba
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家飲み部
70
うぴょん（豊盃こそ至高）
Alcohol: 15%. Sake Degree: -4 Acidity: 1.5 Amino acidity: 1.0 Rice used: Sake rice Rice polishing ratio: 55 Kangiku is still delicious. I used to drink only Occasional series, but now and then I would like to drink something else. So I decided to try this one I saw. Let's go! I love the calm, clear, refreshing aroma, the slightly hard gassy brewing water, the sweet and sour taste of pear, and the slight bitterness, which is as tantalizing as ever. This naturally melts and disappears. It really shows a momentary glimmer like ocean waves. And at a reasonable price. This is amazing. There are many sweet sake in the world, but I think Kangiku is amazing. 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）
Denshu特別純米酒　生　2025　新酒特別純米生酒
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
家飲み部
66
うぴょん（豊盃こそ至高）
Polishing ratio 55 Rice used: Hanabukiyuki Alcohol level 16%. Sake meter degree +1.0 Acidity 1.6 This is almost the only unpasteurized sake that the Tazake brewery produces! Tazake is known for its exquisite sweetness and sharpness. However, can the flavor of Tasake be maintained in a more complex and unstable sake? Let's go! Mild but refreshing aroma like green apples, slightly sweet brewing water as usual... Hmm? Oh! There's a gaseous feeling unique to nama-shu! This is delicious! The sweetness of the apple is less than usual, and the marriage of the gasiness, acidity, and bitterness gives it a fresher, fuller feeling! More acidic than usual? But the taste of the sake and the rice wine are certainly fused together. And the sharpness that pierces the throat when swallowed is still there! It's like soda water in the sake kitchen, and you can drink it in gulps! It is dry and refreshing, but still has the sweetness and bitterness typical of tazake! There are not many breweries that can brew such a refreshing, not sweet, unpasteurized sake. The gaseous sensation matches the freshness of the sake. 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）
Denshu特別純米酒　秋田酒こまち特別純米
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
家飲み部
63
うぴょん（豊盃こそ至高）
Rice used: 100% Akita Sake Komachi Rice polishing ratio: 55 Alcohol content: 16 Sake meter: -1 In my everyday sake life, for some reason I have never had the slightest connection with Sake Komachi, even though I have no intention of doing so. Just then, Tasake released a special pure rice Sake Komachi! I bought it, not wanting to hold back! What do you think? Let's get to it! The mild, sweet aroma of tangerine, the slightly thickened, slightly sweet brewing water, the sweetness of tangerines and apples, the bitterness that clings to the tongue, and the light body make it easy to drink. The balance of sweetness, bitterness, and acidity is well balanced, creating a complex and gentle umami. The sharpness typical of Tasake's special junmai is also present! There are many sake with a strong acidity and a moderate sharpness, but personally, I prefer Tasake for its balance of acidity and sharpness. I would like to try Kikusen next time. 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）
Denshu特別純米酒　山廃仕込特別純米山廃
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
家飲み部
63
うぴょん（豊盃こそ至高）
Ingredient rice: Hanabukiyuki Rice polishing ratio 55 Alcohol content 16 Winter is almost here. At this time of year, new sake is brewed here and there and released on the market. This time it is everyone's favorite, Tasake's Yamahai! This is the first time for a special junmai sake, but will it be any good? Let's go! The aroma is mild and moderately sweet. Is there a slight fruity aroma of apples? Slightly sweet and soft brewing water. The sweetness of apples, of course, but also a lactic acidity, and a very elegant and rich full-bodied flavor! It seems to have the same luster that was in the Jyushiyo. It is so elegant and luscious, yet has a sharpness at the end, like a standard sake special junmai. This is delicious! Tasake's Yamahai is the best! Yamahai and nama-hashi with Aomori-derived lactic acid bacteria, which started recently, are too delicious from all breweries! And many people rave about Tasake's Yamahai as being good hot sake! So I gave it a try! What? Aromatic aroma like almonds! When I included it, the fruity sweetness of the apple was more concentrated than before, and the richness and umami were more powerful! I especially liked this nutty aroma. I especially like the nutty aroma. 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）
KoeigikuSNOW CRESCENT　山田錦純米原酒生酒無濾過にごり酒
Koeigiku ShuzoSaga
alt 1
家飲み部
76
うぴょん（豊盃こそ至高）
Alcohol content 14 Ingredients rice, rice malt Sake rice used: Yamadanishiki Recently, I have noticed that I can't seem to be a big fan of nigori sake. However, I have come to realize that I like light nigori sake. This time, I would like to introduce a representative of such light nigori, Koei-Kiku Snow Crescent! How does it taste? Let's go! What a gorgeous fruity aroma like a pear! Pitchy and gassy! A little hard brewing water, like the Wind Forest! Juicy, rich sweetness like a banana! Refreshing sourness like sudachi! It quietly disappears along with the astringent taste. Maybe I like the amount of nigori, which is about the same as light nigori. I haven't tried the three major nigori sakes, so I don't know yet. Will I be able to get it this season? Thanks 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）
Ariiso曙　純米酒　大漁旗純米
Takasawa ShuzojoToyama
alt 1
家飲み部
63
うぴょん（豊盃こそ至高）
Alcoholic Beverage 15%. Rice: Gohyakumangoku Polishing ratio 65 Yeast used: Kyokai 1401 (Kanazawa) Sake meter degree +3 Toyama is also good for sake. This time, I was curious about Ariiso Akebono. Let's put the preliminaries aside and get to it! The aroma is calm and a little astringent. The sweetness, astringency, and umami spread out gradually, including the smooth brewing water. It is a strong sake with body! Moreover, it is rich. The slight acidity is not bad either. This would be delicious with tuna or cold yellowtail. Toyama is a treasure house of rich and delicious sake. Thanks 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純米酒　燗して純米生酛
Mira ShuzoAomori
alt 1
籠屋 下高井戸店
外飲み部
53
うぴょん（豊盃こそ至高）
Rice used: Aomori contract-grown Toyobai rice -Rice polishing ratio: 60 Yeast used: In-house yeast -Alcohol percentage: 14 -Sake meter: +2 -Acidity: 2.2 Yesterday I sent you the Toyobai Shiboritate, so today I will introduce the Toyobai Heated Sake. Let's get to it! The aroma is heavy and structured, like a red wine, and the slightly sweet brewing water is still present, with a prune-like weight, sweetness, and astringency, with a hint of apple acidity. It is not so common to find such a calm and tasty sake yeast. The dry sharpness is also excellent. It was a delicious sake that made me smile. I will buy a bottle and review it in due course! 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純米しぼりたて純米原酒生酒無濾過
Mira ShuzoAomori
alt 1
家飲み部
69
うぴょん（豊盃こそ至高）
-Rice: Hanabukiyuki produced in Fujishiro, Hirosaki City, Aomori Prefecture (near the brewery) -Polishing ratio: Koji rice 55%, Kake rice 60 Yeast used: In-house yeast -Alcohol percentage: 16 -Sake meter: +1~+3 -Acidity: 1.4~1.6 The Jyushiyo was very tasty. I will enjoy it over the next few days. Tonight is everyone's favorite, Toyobai! Nama sake is the magic word. I heard that this is the sake that made Toyobai famous. I'm looking forward to it. Let's go! The fresh, sweet green apple aroma is a relief. The chiri-chiri-ness of the aroma is moderate, and the brewing water is a little too smooth and sweet, as is typical of Toyobai! The sweet apple aroma is elegant, not too strong, and pleasant. The bitterness and the umami of the Hanafukuyuki are superb as it sinks in gradually. The accent of the sharpness of the bitterness is wonderful, and the dryness of the taste is very pleasant to drink. I love Toyobai for its skill in brewing unfiltered, unfiltered, unfiltered sake that has such a calm taste, while at the same time brewing a fully gaseous, unfiltered, unfiltered sake like a straight kumi. I like Toyobai because of its wide variation of flavors. Let's buy and drink more Toyobai and make it more popular. Thanks again for the food tonight!
Japanese>English
まつちよ
Good evening, Ubyon-san! If you let this freshly squeezed sake sit for about 6 months, it becomes very sweet and tasty 😋.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Matsuchiyo-san! Well, as expected, I can't do it now because I don't have a refrigerator for sake, but I would like to try it eventually!
Japanese>English
こすけ
I also received a bottle of this season's sake, but...I forgot to take a picture... 😞The aroma is not like a junmai sake, and I could feel the fresh fruitiness of the sake. It is still delicious!
Japanese>English
うぴょん（豊盃こそ至高）
Kosuke-san Good evening! In terms of specs, I wouldn't hesitate to call it junmai ginjo! I'm surprised at the clear difference between the same apple-feeling raw sake and the directly pumped one! It's delicious!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Juyondai吟撰大吟醸生詰酒
Takagi ShuzoYamagata
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alt 2alt 3
家飲み部
66
うぴょん（豊盃こそ至高）
Ingredients Rice, Rice malt, Brewer's alcohol Polishing ratio 45 Rice used for making sake Alcohol content 15 Yeast used: Yamagata yeast I am honored to be able to introduce this sake to you tonight. I have never posted this sake before, and it is usually only available at izakaya (Japanese style pubs), but I would like to introduce Jyushidai, which formed the modern sweet and fruity trend that all sake swamps yearn for, for drinking at home! Let's go with sweet potato stew! What an elegant aroma, with a very gorgeous sweet aroma of apples and peaches! The slightly thickened, scratchy, sweet brewing water is really good. It has a different feel from Toyobai or Tasake... What is this superb, elegant sweetness? It's like eating a freshly-ripe peach. It has the freshness and slight bitterness typical of summer sake, and the gloss and structure on the palate are very sexy. The final taste is a faint bitterness that fades away. It is really tasty after a strong-flavored beef-soy-sauce-based sweet-potato stew! This time we sent you Japan's best local sake, Jyushiyo. I hope to drink it again within a year. 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）
Shuho本醸造　概念本醸造貴醸酒
Shuhozo ShuzoYamagata
alt 1
ふくはら酒店
家飲み部
60
うぴょん（豊盃こそ至高）
Alcohol content 15 Ingredients Rice, Rice malt, Brewer's alcohol Rice polishing ratio 70%. Rice used: Yamagata Prefecture, Izuwanosato Sake degree -25 Acidity 1.8 It was my first visit to a sake shop, and I wanted to buy a sake that could only be found here. Then I noticed a sake that is only available at four stores in Japan, and it was a kijozo-shu (a sake made with alcohol)! Everything was too chaotic, and I wanted to try this sake! What would it taste like? Let's go! The aroma is surprisingly mild, with a freshness derived from the aluzoe flavor and a faint sweet aroma like that of murayuke. The slightly viscous sweet brewing water... Is this sake? This one brings a deep, rich sweetness like port wine. If I had to say more, I would say it is like Murayusuke, but a kijoshu with honjozo is really a sake that shatters the concept of kijoshu. The astringency and acidity pleasantly muffles the palate. This one is thicker than Shinmasa's Yonotori. However, by adjusting the aroma with aloso sake, the brewer has created a sake that is wonderfully easy to drink. I think raisins would be a good accompaniment. I will visit Fukuhara Sake Shop again! 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）
Gassan特別純米　無濾過原酒特別純米原酒無濾過
Yoshida ShuzoShimane
alt 1
家飲み部
66
うぴょん（豊盃こそ至高）
Alcoholic Beverage 16%. Rice: Gohyakumangoku Polishing ratio 60 Sake meter degree +1 Acidity 1.7 Mukai Tenju, Ohroku... I like Shimane's sake. This time it is Gassan, which is sometimes introduced in the SakeLab. How does it taste? Here we go! Sweet aroma of muscat. Very soft brewing water. The overall atmosphere is calm, and the sake is light and ladylike, without being pushy in any way. It has a moderate muscat-like sweetness, a long, thin acidity like a spider thread, and a calmness that sinks in gradually. This deliciousness dissipated quietly, as if the former Gassan Tomita Castle had become the site of a dream. I thought it was a nice sake, sweet and tasty, yet calm and quiet. I knew Shimane was great. Thank you again for the sake tonight!
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