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.