Class: Junmai Daiginjo
Rice: Yamada Nishiki
Rice-Polishing Ratio: 50%
Brewery Location: Akita
Food Pairings: Tarako, ikura, karasumi, uni, seafood hotpot, deer, duck, wild boar, white fish
Tasting Notes: Using sake yeast plucked from the wooden beams of the brewery (dubbed MS3) Okuda Shuzoten crafted this unique Junmai Daiginjo sake. This special yeast helps pull the umami and aromatics into the spotlight. It boasts a gentle nose of freshly cut fruits, and has a light and dry flavor that is impossible to tire of drinking. As an added bonus, while being a Junmai Daiginjo that performs well chilled, Chiyomidori MS3 also lends itself perfectly to gentle warming (up to body temperature).
Brewery: Okuda Shuzoten
Profile: Okuda Shuzo is the third oldest brewery established in Akita prefecture and exports the smallest amount of sake leaving Akita prefecture (based on 2015 shipment data); this allows them the flexibility and time to develop their skills and painstaking attention to detail which maintain the highest standards of Sake-brewing. Particularly popular are their Junmai Ginjo Genshu and Sake that made with modern, proprietary yeasts.
MTC Sake is the Japanese Beverage branch of New York Mutual Trading Company.