Most Junmai Daiginjo tastes pretty similar because they mostly use Hyogo grown Yamada Nishiki. It’s really easy to brew benign sake from. Hyogo Yamada is also expensive so if you want to make a cheaper Junmai Daiginjo, you need to find a way to cut costs. You could use cheaper sake rice, or you can do what Hijiri does use only the best table rice for the Kanto no Hana brand. Yup, they use a prized eating rice grown just a mile away called Hitomebore. The rice used for the koji is polished to just 35% remaining – the furthest of any table rice! There’s lots of umami and complexity left though to support a highly aromatic competition style yeast. Put it all together and the Prosperity punches way above its price.

Chilled or cool in a white wine stem. Just fine on it’s own or with salads, white fish, sushi.

tract grown rice. The Kanto no Hana brand is a reference to the beautiful Maebashi Castle, given by the Shogun to the warriors of Gunma. Uniquely, all the Kanta no Hana sake start with 35% polished Hitomebore then use varying polish rates and yeasts to achieve different styles. Their Hijirizm brand eschews polishing classifications altogether! 

https://www.hijiri-sake.co.jp/