Prefecture: Tottori
Rice & polishing: Gohyakumangoku, polished to 50%
Style: Junmai Daiginjo
Food pairings: Grilled eel, roast duck, char siew, aged cheeses
Taste: Raisin-like, fruity, full, fresh
Alc.: 17%
Rice field to table: the brewery plants and grows the rice itself, then brews it into this Junmai Daiginjo. The aroma is rich, with notes of dried grapes, and the palate is fruity. The clean, full flavour of the rice is balanced by refreshing acidity and a slight, pleasant bitterness, giving a fresh, gently fruity and flavourful sake. With 17% alcohol it has the body to stand up to richer dishes. Serve chilled, or just below room temperature to open up the aroma.
SMV: −3.6
About the brewery
Chiyomusubi was founded in the port town of Sakaiminato in 1865 and is now run by Satoshi Oka, the sixth generation of the family. Its rice programme centres on Tottori-grown sake rice, including the local Goriki variety alongside Yamada Nishiki and Gohyakumangoku, increasingly bought direct from contract growers. Beyond sake, the brewery distils shochu in summer and makes liqueurs and whisky year-round.
