Junmai • Pure Rice Sake
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Rice: Yamada Nishiki
Polish rate: 66% (koji), 77% (kake)
Tetsuya Sakai makes sakes that don't just survive, but thrive for years without the need for pasteurisation. This one captures the character of his Yamada Nishiki rice. In recent years, he's been milling his rice less and less, and the results speak for themselves. Store and serve cool.
What you can expect:
A unique vibrant aroma of gooseberry and celery with pleasing earthiness. Delicious on its own and amazing pairing with nutty dishes.
About Chiyo Shuzo | Gose, Nara Prefecture
Chiyo Shuzo is a small brewery founded in 1873 which moved to its present location in the southwest part of the Nara basin near the Shinomine mountain range in 1902. Their very small production consists of many small meigara (brands) which are constantly sought after because of their high quality and limited availability.
The current Toji (Master Brewer) Tetsuya Sakai began his career in the wine industry when he worked for Grace Winery for 5 years along with a 3 month winemaking stint in California. After marrying into the family who owned Chiyo Shuzo, Sakai-san’s career path changed to becoming a sake brewer. After 9 years working alongside the previous Toji at Chiyo, Sakai-san eventually took over the role as Toji in 2004 and then in 2007 also became the Kuramoto (Brewery Owner).
Being naturally curious, Sakai-san constantly experiments with different strains of rice and brewing methods. This results in an extraordinary number of styles for such a tiny brewery. In 2000, Sakai-san started creating a range of sake to specifically showcase local regionality. Named after the nearby scenic mountains, this range is called Shinomine.