Shinomine Junmai Nama Genshu Usunigori (篠峯 純米 生原酒 うすにごり)

Shinomine Junmai Nama Genshu Usunigori is the very first Shinshu (new sake) released every winter by Chiyo Shuzo in Nara Prefecture. Brewed using Toyama-grown Oyamanishiki rice polished to 70%, this freshly pressed Nama Genshu is bottled without absolute filtration, including fine lees (Usunigori) to physically lock in both freshness and grain flavor. The framework of this sake lies in the physical bite created by the initial softness of the fine lees contrasting with the intense acidity of 2.1 that dominates the latter half. When poured, faint green apple ester aromatics and creamy koji scents are released. Upon tasting, the micro-carbonation typical of Shinshu stimulates the tongue, while the faint sweetness from the lees and the heavy umami from the 70% polishing ratio coat the palate. However, soon after, the sharp acidity of 2.1, the 17% Genshu alcoholic tension, and the Karakuchi tension of plus 3.0 act simultaneously to completely shatter any residual sugar. It demonstrates an extreme narrative arc where the sharp acidity in the finish physically severs the initial sweetness.

Shinomine Junmai Namagenshu Usunigori, with its delicate flavors and refreshing acidity, pairs harmoniously with a variety of dishes. 1. Fried Oysters (Kaki Furai) or Chicken Karaage: The plump umami unique to Usunigori structurally connects with the savoriness of the batter, while the micro-carbonation and acidity physically wash away the oiliness in the mouth, providing instant balance restoration. 2. Chicken Soft Bone Karaage (Nankotsu Karaage): The crunchy texture and savory flavor of fried chicken soft bones create a perfect balance with Usunigori's effervescence and refreshing acidity. The sake's subtle sweetness enhances the umami of the fried chicken, while the clean finish leaves the palate refreshed.