うぴょん（豊盃こそ至高）
Rice polishing ratio: 60
Alcohol content: 16%.
Rice used: 100% "Shuku" rice produced in Kyoto
Yeast used: Kyo no Koto
I think it should be more famous, but Jyuseki is very tasty. This time, it's an autumnal sake, so let's see how it is! Let's go!
The aroma is sweet and refreshing like a pear, the water from Fushimi is soft and easy to drink without any hardness, and the taste is pure rice flavor, with a subtle sweetness and acidity like prunes, but only a little bittersweet. The sweetness and astringency of apples, or is it my imagination that all of the sweetness, umami, sourness, bitterness, and astringency are present? The sharpness is as strong as that of Kubota! I wonder if it would taste good even if it were drunk hot. It was a reminder of how hiyaoroshi should be. I'll have to drink Gekkeikan properly sooner or later. Thanks again for the food tonight!
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