Pure Ibaraki Junmai-daiginjo is brewed using locally grown rice, "Hitachinishiki" (made in Ibaraki), which is highly polished to 45%, and fermented by the original “Hitachi” yeast. On the bouquet is wonderful fragrant and smooth sake. It is good paired with Hitachino’s seasonal dishes.
Rice polishing rate: 45%
Rice: Hitachinishiki, locally grown rice
Yeast: Hitachi KoboShubo (yeast starter): Sokujo
Sake meter value (nihonshudo): 3
Amino acidity: 1.0
Recommended way to drink: cold or warm or room temperatureSeason: All year round