In recent decades, sake bottle and label designs have become increasingly fancy
While I appreciate their artistry, I prefer labels with a sturdy, traditional look, like this one, the kind that truly feels like sake

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I really can’t tell which is better
Price wise, the blue bottle (tokubetdsu junmai, special pure rice sake) is higher
But I think I like the brown bottle (tokubetu honjozo, special brewed sake) slightly better
Both, rice milling rate is 55%, are from Hakkaisan Brewery

I usually prefer sake from northern Japan, but Harushika Extra Dry from Nara (more like Super Dry ) is an exception. Another favorite is from Hakkaisan Brewery in Niigata (northern Japan) Neither is even Ginjo, yet they are excellent and both among my favorites

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A gift from a friend
To qualify as Daiginjo, the white rice used in brewing must be milled or polished down to less than 50% of its original size. This process removes the outer layers of the rice, leaving behind the starchy core rich in pure carbohydrates. Using this core in fermentation results in a refined sake with fruity aromas and flavors

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