Koshi no Homare “90” Blue

Hara Brewing Company wanted a refined experience without sacrificing the flavor of the rice. To achieve this, they polished the rice used for koji — responsible for converting starch to sugar to make alcohol — to 60%, and left the rest of the brewing rice at 90%. It’s also unpasteurized, undiluted and not filtered with charcoal fining. The result is an easy-to-drink sake with acidity, effervescence, and the gentle sweetness of white peach. .