Notes from the masters of Melbourne Sake:
Both Sakes are brewed EXACTLY the same way.

90% Polishing Rate (10% removed – basically white rice you would eat)

25% Koji Ratio

Yeast 9 – aromatic and floral

Low-temperature fermentation so the yeast has a chance to build some delicacy and freshness around the robust and rich riceyness that 90% polished gives.

Koshihikari is Sourced from Griffith.

White flowers and red fruit on the nose (this is what you usually associate with yeast 9 but is much more obvious and prevalent in the Koshi). Delicate ricey grain character.

Palate is much the same but with a more definitive savoury umami character. Acid is high for sake but relaxed and integrated.


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