うぴょん（豊盃こそ至高）
Type Junmai-shu
Alcohol content 14
Rice used: 100% Yamadanishiki produced in Itoshima
Polishing ratio 65
This is my first local sake from Kyushu. When I shine a light on this one, it seems to have a lot of sediment?
Now, what is Rokuugo? I wondered what the "Hanegi Pressing" was all about, but the Shiraito Sake Brewery says, "Sake is a pastime. Sake is a pastime, so don't think too much about it, just enjoy drinking it. That's all that matters.
I respected his words and decided to enjoy the sake without looking it up.
I opened the bottle and poured it. I was not mistaken in thinking that there was precipitation. The aroma is faint, but fresh and soft, with a hint of grape. A little bit of pear sweetness and plenty of Yamadanishiki flavor. The sediment is chewable, just as the brewer said. Satisfying, as if you were chewing on white rice after a snack.
According to the sake brewer, "White rice at the table does not have a strong claim to be the star of the meal, but to make it a supporting role would be too violent, and it is something that exists casually and is indispensable. Without any effort, like water, Tanaka Rokuo gently places himself beside the sake table tonight as well. And so it goes.
Just as it says, it was a graceful sake that made use of the flavor of the sake rice as it is. Thank you again for the sake tonight.
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