Junmai Cho Karakuchi Hi-Ire (720 ml)

Bojimaya's Junmai Cho Karakuchi originates in Hyogo Prefecture, Japan's premier sake-brewing region, where mineral-rich water and centuries of rice-polishing tradition converge. The name itself—"cho karakuchi" (ultra-dry)—signals intent: this is a junmai sake with no added alcohol or sugars, relying entirely on rice fermentation for its profile.

The production employs hi-ire (heat pasteurization) applied twice—once post-fermentation and again before bottling—a technique that stabilizes the sake for extended shelf life while locking in a crisp, mineral character. The dual pasteurization prevents oxidation and microbial drift, preserving the dry, linear structure that defines the style. No specific polish ratio is documented for this expression; junmai classification alone indicates the rice was milled to ≤70% of its original grain.

The "cho karakuchi" designation places this at the extreme dry end of the SMV scale, making it a food-forward sake built for umami-rich dishes rather than standalone sipping. The hi-ire process strips away some of the delicate aromatics found in nama (unpasteurized) sakes, trading complexity for reliability and a clean, mineral finish.

Drink at cellar temperature (10–12°C) or slightly warmed (45–50°C) to unlock savory depth. Best consumed within 2–3 years of bottling.