This is a special sake that is made from two different types of rice. Yamadanishiki rice polished to 40% is used for the koji component and Gohyakumangoku, grown in Fukushima, is polished to 50% of its original grain size and is used for the kake or fermentation rice. Technically this sake could be called a Junmai Daiginjo due to the rice polishing specifications however in Hiroki brewery’s range this sake is labelled as a Junmai Ginjo, clearly separating it from the Junmai Daiginjo made from
100% Yamadanishiki.

This is a light smooth sake with great balance of mellow rice umami and gentle fruitiness of apple and hint of green melon. The aromas are intentionally subdued as with most of the Hiroki range and there is a clean crisp brightness to the finish. This is a medium dry sake with good concentration of flavour and excellent food pairing qualities with both Western and Japanese cuisine.