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.