Chiyo "Kujira 66" Junmai Muroka Nama Genshu

A little funky, a little spritzy, lots of depth and quite a shapeshifter: I saw all sorts of different sides to the sake over the course of a glass. It rides a delightful line between depth + lightness, natural carbon dioxide fizz contrasts with haunting earthy bass notes.
There's a little sweetness, but it reads very natural: roasted sweet corn, maybe even sweet char-grilled jimmy nardello peppers... something something yellow beets and sweet pureed parsnip. Funk! In the same vein as Kujira 80 just a little more nimble and vegetarian. This is built for some incredible food pairing opportunities.

From the importer: "All sakes made by Chiyo under the Kujira brand are made with organically grown Yamadanishiki, which Chiyo cultivates themselves in a small plot across the street from the brewery.  Organically grown rice has less protein than non-organic rice, enabling brewers to polish less to achieve balance and finesse.  Similar in style to the Kujira 80, but less rich and a bit more crisp."