Äi a sake that was launched on the market in 1967, is the origin of Hatsukame Ginjo. This sake is made with Yamada Nishiki rice from Higashijo, Hyogo Prefecture, which has been polished to 45%, and fermented at low temperature with Shizuoka yeast. Its aroma is elegant and gorgeous, with a good balance of umami and acidity being present in every smooth sip.
