うぴょん（豊盃こそ至高）
Rice used ｜ Gohyakumangoku etc.
Polishing ratio ｜ Super flat polished rice 69
Ingredients ｜ Rice (domestic), Rice malt (domestic)
Alcohol Content ｜ 14
When I looked up the term "seikyo", I found that it is a method of brewing using lactic acid bacteria floating around naturally and gradually growing them from scratch, rather than suddenly adding specific lactic acid bacteria, which takes longer than usual.
From the first sip, a slight sourness like yogurt and a strong umami and sweetness rush over the palate. From this point on, sweetness prevails, and the original sweetness of the rice hits you like an octopus. The aftertaste is also sweet and sour with a hint of lactic acidity.
Well, if I had to describe it in one word, it would be Urakasumi, which has a strong lactic acidity. This time it was a refreshing cold sake, so it might have been better if it were chilled, but like Urakasumi, Daishichi should be chilled at room temperature or at a slightly higher low temperature, like in a vegetable room. Thank you very much for the sake.
Japanese>English