Kikunosato Daina Junmai Chokarakuchi

This is an extra dry Junmai sake made with Gohyakumangoku rice, which is cultivated in Nasu highlands. The soft mouthfeel and velvety, prickly dry finish highlight its abundant umami, and make the sake come across softer and gentler than a lot of other chokarakuchi-- extra dry-- styles. Whether warmed or chilled, Daina is satisfying, deeply flavorful and complex.

This brewery was established in 1866 but was reborn in 1955 as Kiku no Sato Shuzo after closing temporarily during the war. At present, they are a very small-scale brewery run by four people – two generations in one family, plus two employees – and each year they produce only 400 koku, equivalent to a mere 40,000 1.8-liter bottles (and they are only operational between late October and early April). The chief brewer (or toji) who is responsible for overall sake production is managing director Makoto Akutsu. Together with the rest of his kura, they aim to produce sake that is full-bodied and balanced yet with a clean finish – sake that can be enjoyed with meals which will actually enhance the flavors of a meal.