Gohyakumangoku is the rice of choice for sake with a light and refreshing flavor. While it has a characteristic of being unctuous and can be enjoyed with meals, personally, I sometimes feel that it is insufficient with light meals such as fish dishes.

Chiyomusubi Shuzo is located in Sakaiminato, Tottori Prefecture, which boasts one of the largest fish catches in Japan, and where the culinary culture with fish dishes is deeply rooted. Perhaps because of this, the sake brewed by the Chiyomusubi Brewery goes surprisingly well with light-flavored dishes such as fish and crab.

A dry sake with a robust rice flavor. The dryness persists even in the aftertaste, perhaps because of this robust umami.

It is an excellent partner for simple grilled or steamed dishes that enjoy the flavor of ingredients such as fish and crab. When paired with hot sake, you can enjoy a new pairing experience.

Located in Sakaiminato, Tottori Prefecture, the Chiyomusubi Brewery was founded in 1865. Facing a fishing port, the brewery takes advantage of its geographical location to develop its sake production with a particular focus on food pairing experiences.

In sake brewing, the main ingredient is Tottori's speciality sake rice 'Goriki', and the brewery uses local rice and rice malt, and soft water from the Chugoku mountain range for the brewing water. The aim of the sake quality is to produce a rich, light and dry sake, characterised by a deliciously sharp taste that brings out the flavour of the rice from Tottori Prefecture.

In addition to traditional sake, the Chiyomusubi Brewery has ventured into new areas, such as the Chiyomusubi SORAH awa sake sparkling, an authentic sparkling sake with second fermentation in the bottle using the champagne process, the craft gin Impact, which applies distilling techniques developed in shochu production, and the production of whisky.