Junmai Goriki 60 (1.8 L)

Producer history

Chiyomusubi Shuzo is based in Sakaiminato, Tottori Prefecture, and traces its sake production back to 1865. The brewery was originally established amid rice fields within the city and later relocated toward the port area as trade via the Kitamae shipping routes on the Sea of Japan developed. Goriki rice itself was developed in Tottori starting in 1891 by a local farmer, Shinpei Watanabe, through selective breeding of imported rice seed; production nearly died out after World War II because the variety proved very difficult for farmers to grow, and it was only revived in 1989 using seed stock preserved by Tottori University's Faculty of Agriculture. Chiyomusubi participated in the local society formed to revive Goriki cultivation from its earliest stages and began producing Junmai Ginjo sake from Goriki rice in 1998, starting from a very small initial harvest of roughly 1,223 kg of brown rice. The brewery is a small, regionally-focused producer with limited English-language documentation beyond its own site and a handful of specialist sake importers/retailers — it does not have the broad international press presence of larger, more export-focused breweries.

Signature pairings

• Grilled mackerel (saba shioyaki) — Junmai sake's umami depth and fuller body are traditionally matched with oilier, richer fish in Japanese cuisine, complementing rather than being overwhelmed by the fish's fat.
• Simmered daikon and pork (buta no kakuni) — The savory, umami-rich character expected of a Junmai Goriki sake pairs naturally with slow-simmered, soy-based Japanese comfort dishes, a standard regional pairing logic.
• Neua yang (Thai grilled beef, plain) (เนื้อย่าง) — A fuller-bodied Junmai's umami and mild bitterness pair naturally with the char and savory depth of grilled beef, offering a cleaner alternative to wine.