Fruity Junmai Daiginjo with a good mouthfeel This Junmai Daiginjo bears the name of Toji Hiraoka, who is solely responsible for brewing sake at Funasaka Shuzoten.
Yamadanishiki from Hyogo Prefecture is used for the 50% polishing ratio. It is brewed as a fruity, sweet, and soft Junmai Daiginjo with the full "umami" flavor of rice.
This "Junmai Daiginjo Toji Seiji Hiraoka" is the first Junmai Daiginjo from Funasaka Shuzoten. It is also the twin of the Daiginjo "Daiginjo Yotsuboshi". What it means to have your name on a sake. This is the essence of Funasaka Sake Brewery, which places great importance on the "flavor" of sake.

(1) 100% Yamadanishiki produced in Hyogo Prefecture.

The concept of this Daiginjo is "Daiginjo with flavor.
Therefore, the rice polishing ratio was set at 50%. It is often said that sake with a good mouthfeel and aftertaste can be made by using an abundance of "heart white," the central part of the rice. However, I feel that such sake tends to be "very light" in quality.
The question is not whether it is good or bad, but rather, "What do we want from our sake? As a sake brewer, it is important to ask "what do you want from sake? It is no fun to drink sake if you just want to drink it. When friends, acquaintances, seniors, and relatives gather together, they are sure to have a "pleasant conversation.
We will be happy if this Junmai Daiginjo can be a part of that conversation to "create harmony".

(2) It is a pure rice daiginjo with good palatability Most Daiginjo sake is often

"fruity and smooth to the palate".
This Daiginjo tends to be the same. However, one difference is that it is very soft on the palate. It has a sweet taste, with an average sake strength of "-2".
This "sweet, gorgeous, and fruity" quality is similar to the taste of white wine. Please try drinking it in a wine glass. The lightness of the mouthfeel may make you drink it in spite of yourself.

(3) Daiginjyo that is filled with 30 years of Touji's life.

This sake is filled with the dreams of Mr. Hiraoka, a toji with over 30 years of experience as a toji.
Although he is now one of Hida's leading Toushi, he is not a Toushi who knows everything from the beginning.
He has experienced failure and success through repeated brewing, and has gained a lot of experience under the guidance of his predecessors. Recently, we have received platinum and gold awards not only in Japan, but also in the French contest "kura master" and the Italian contest "London Sake Challenge Contest". We will not rest on our laurels, but will continue to strive forward based on our daily efforts and the teachings of our predecessors.