Straightforward and soft, with a very subtle sweetness coddled in layers of subtle umami. Try this sake with pasta in a cream-based sauce, such as cavatelli with radicchio, mascarpone, and crispy pancetta.
Until this sake came along in the 1960ís, all sake had distilled alcohol added to it due to rice shortages and war rationing. After the war, Chiyonosono crafted the first junmai sake (brewed without distilled alcohol nor addittves of any kind) and celebrated by sharing it from a large, red lacquered sake cup called a Shuhai. The brewers made a promise to one another to keep up their efforts each year to make high-quality sake from rice alone.
|Seimaibuai: 65% (35% of rice grain polished away)