Chiyomusubi Hatsushibori Muroka Genshunama Junmaiginjo (千代むすび 初しぼり 無濾過原酒生 純米吟醸)

Chiyomusubi Shuzo is a historic brewery located in Sakaiminato, Tottori Prefecture, famous as the hometown of Japanese yokai. Their 'Hatsushibori' (first press of the season), the first sake they release to mark the start of the brewing year, is a Junmai Ginjo crafted by milling Yamada Nishiki to 55%. Bottled exactly as it is immediately after pressing—without any filtration, dilution, or pasteurization—it perfectly retains the lively vibrancy and natural energy unique to a newly born sake. ​According to global enthusiasts and sommeliers, the charm of this sake begins with the gorgeous and sweet aromas of fresh apple and ripe melon that delightfully rise from the glass. Upon taking a sip, the pleasant micro-carbonation typical of raw, undiluted sake gently awakens the tip of the tongue, followed by an elegant blooming of rich, fruit juice-like sweetness, brought forth by the exquisite ±0 SMV balance of recent vintages. The soft acidity tenderly embraces the robust 17% alcohol volume that might otherwise feel heavy, beautifully concluding with a clean finish, leaving a subtle fruity lingering and a pleasant warmth. It excellently stimulates the appetite as an aperitif and radiates an even more brilliant charm when paired with a meal, making it a truly lovely sake.

Chiyomusubi Hatsushibori Junmai Ginjo is a sake from Tottori Prefecture, characterized by fresh apple and ripe melon aromas, a vibrant yeast bouquet, and an elegant sweetness. It boasts a full body, fresh micro-carbonation, juicy fruit sweetness, plump Yamada Nishiki umami, and gentle acidity. Here are two food pairings that complement this sake: 1. Yellowtail (Buri) Sashimi: The Junmai Ginjo's fresh fruit aromas and subtle sweetness pair perfectly with the rich, fatty flavor of yellowtail sashimi. The sake's gentle acidity cuts through the fattiness of the fish, while its clean finish provides a refreshing counterpoint. 2. Shrimp Ajillo: The umami of the shrimp and the savory flavor of garlic enhance the Junmai Ginjo's full body and the plump Yamada Nishiki umami. The sake's fresh micro-carbonation gently coats the oily texture of the ajillo, while the subtle sweetness harmonizes with the shrimp's sweetness.