うぴょん（豊盃こそ至高）
Rice : Banshu Yamadaho
Rice polishing ratio : 55
Sake degree : +12-15
Alcohol content : 17
Is Yamadaho delicious? Will it spoil autumn ingredients? There is no need to worry. Because it is Bakuren. I trust and love Bakuren so much that I can say such a thing. Let's go with the saury!
Even though it is a bakuren, it has a fresh, fruity-sweet aroma like apples! This is indeed a very good gesture. The brewing water is a little thick and sweet. It's a kind of brewing water like Toyobai or Tasake... Hmm? Yamadaho is the mother of Yamadanishiki, right? Shouldn't it be more refined and elegant? What's with this pleasant apple sweetness! If Bakuren-ness has this, it must be delicious! As I was enjoying the wine, I thought, "Oh, no, here it comes! A direct attack of strong sharpness, astringency, and bitterness that is typical of Bakuren! I like this kind of dry taste! It's too good to be matched with the saury entrails! This is the one and only Bakuren that is so good at making sake. I wish there were more four-pack bottles available these days. Thanks again for the food tonight!
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