Hiro Sake Junmai (720ml)

Hiro's brewery has been rated one of the finest craft breweries of Japan by Wine Enthusiast (December 2014). The representative Sake rice in Niigata prefecture, ‘Gohyakumangoku’ polished down to 60% which is equivalent to Ginjo Sake polishing ratio, is used for malted rice that is the most important intermediate material. All of the Sake rice as well as Gohyakumangoku used for this Sake are harvested in Niigata, well known prefecture for the production of rice as well as the premium table rice, ‘Koshihikari’.

The water quality is also extremely important for Sake brewing, because the mineral content of the water affects the taste of Sake, moreover, the largest ingredient of Sake is the water. The natural ground water originated from the melted snow located in the mountains of Bandai-Asahi national park pumped up from more than 20 meters below the ground surface using the brewery’s private well is used for Hiro Sake. The most critical malted rice production and fermentation starter production process are carefully done by hand, because the very sensitive control is required to achieve the best fermentation. In this manner utilizing the carefully selected materials and the sophisticated brewing method, Hiro Sake Red is produced drop by drop.