The name tells the story. After WWII, when rice shortages meant all sake had distilled alcohol added, Chiyonosono crafted the first post-war junmai sake — brewed without additives of any kind — and celebrated by sharing it from a large red lacquered cup called a Shuhai, a promise of continued dedication to purity. That commitment lives on in every bottle.
Brewed in Kumamoto on the island of Kyushu, this rich and dry Junmai offers a soft, expansive texture with aromas of orange blossom and a very subtle sweetness coddled in layers of umami. Whipped cream and marzipan on the nose give way to orange creamsicle flavors and a gentle spice on the finish. Understated, honest, and endlessly food-friendly.
Try alongside pasta in a cream-based sauce, such as cavatelli with radicchio, mascarpone, and crispy pancetta.
