ingredients

The rice used for brewing Japanese Sake is called shuzo kotekimai (Sake rice), which is larger and stronger, and contains less protein and lipid than the ordinary rice commonly eaten in Japan. The rice used in the production of Hiro Sake is harvested in the Murakami plain, in the Niigata prefecture, which produces the best quality rice in Japan.

This rice is larger and stronger, and contains less protein and lipid than the ordinary rice commonly eaten in Japan.

The rice grains are polished to remove the bran, and get to their center, which has a starch component called shinpaku.

Hiro Sake is made with an unusually high polished ratio versus the national Japanese average, which results in a high quality starch that brings a light and refreshing flavor to our Japanese Sake.