Hiro Red and Hiro Blue are two different styles of sake offered by the Hiro brand. While both are Junmai sakes, there are some key differences between the two.
1. Production Process:
– Hiro Red is a Junmai sake, which means it is made purely from rice, water, yeast, and koji (a mold that converts starches in the rice into fermentable sugars). It is traditionally brewed and follows the classic sake production process.
– Hiro Blue, on the other hand, is a Junmai Ginjo sake. This style of sake undergoes a more refined production process. The rice used for Hiro Blue is milled to remove at least 45% of its original weight, resulting in a higher quality rice used for brewing. This milling process helps to remove impurities and results in a more delicate and refined flavor profile.
2. Rice Milling:
– The process of rice milling plays a crucial role in sake production. The more the rice is milled, the higher the quality of sake produced. Hiro Red does not specify the rice milling percentage, suggesting that it is made with less polished rice, which may result in a fuller-bodied and more robust flavor.
– Hiro Blue, being a Junmai Ginjo, is made with rice that is milled to remove at least 45% of its original weight. This results in a higher quality sake with a cleaner and more delicate flavor profile.
3. Flavor Profile:
– Hiro Red, being a traditionally brewed Junmai sake, is likely to have a bolder and more pronounced flavor profile. It may exhibit rich and earthy notes, along with a slightly higher acidity. It can be enjoyed both warm or chilled, depending on personal preference.
– Hiro Blue, being a Junmai Ginjo, is expected to have a more refined and elegant flavor profile. The milling process removes impurities from the rice, resulting in a cleaner and smoother taste. It may showcase fruity and floral aromas, with a lighter and more balanced palate.
4. Serving Temperature:
– Hiro Red can be served warm or chilled, as it is a versatile sake that can be enjoyed at different temperatures. Serving it warm can enhance its bold flavors and provide a comforting experience, while serving it chilled can highlight its subtle nuances.
– Hiro Blue, being a Junmai Ginjo, is best served chilled to preserve its delicate flavors and aromas. Chilling the sake helps to maintain its balance and allows the nuances to shine through.
Hiro Red and Hiro Blue are two distinct sake styles from the Hiro brand. Hiro Red is a Junmai sake with a traditional brewing process, while Hiro Blue is a Junmai Ginjo made from rice that has been milled to a higher degree. The difference in production processes and rice milling results in variations in flavor profiles, with Hiro Red being bolder and Hiro Blue being more refined. The serving temperature also varies, with Hiro Red being versatile and Hiro Blue best enjoyed chilled.