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!
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