Chiyomusubi Junmai Shun'yō

Chiyomusubi Junmai Shun'yō (千代むすび 純米 春陽) is a new Junmai introduced by Chiyomusubi Shuzō in June 2026 as the brewery's "New Standard". It is made entirely from Shun'yō (春陽), an unusual low-protein rice variety originally developed for dietary use rather than specifically for sake brewing. Its particular protein composition results in relatively low amino acid production during fermentation, helping the brewery create a light, clear and refreshing style.

The Shun'yō rice is polished to 65%, and the finished sake has an alcohol content of 15%. Chiyomusubi highlights a distinctive lychee-like aroma and compares its fresh aromatic character to Sauvignon Blanc. The low-protein rice contributes to a clean profile with relatively little heaviness or unwanted flavour, while retaining enough rice character to work well with food. The brewery designed it as a versatile sake that can accompany not only Japanese cuisine but also a broad range of international dishes.

The release represents a new direction for Chiyomusubi, a brewery better known for sake made from traditional Tottori varieties such as Gōriki (強力). Rather than focusing on richness and pronounced rice umami, Junmai Shun'yō explores a lighter and more aromatic expression of junmai sake through the distinctive properties of the Shun'yō variety.

The sake was officially released on 10 June 2026, following earlier experimental Shun'yō releases from the brewery. The bottle shown here was produced in June 2026 and therefore comes from the initial commercial release. The label describes the sake as Chiyomusubi's "New Standard" and recommends enjoying its clear, lychee-like aroma and clean flavour with little unwanted harshness. The brewery does not currently disclose the SMV, acidity, amino acid value or yeast for this release. It should be stored in a cool, dark place.

Chiyomusubi Shuzō (千代むすび酒造) was founded in 1865, the first year of the Keiō era, in Sakaiminato, Tottori Prefecture. According to the brewery, its founder believed that sake brewing could support local farmers and contribute to the wider community. Production initially took place in Kamimichi-chō, then moved to Nakamachi during the Taishō period, and finally to the brewery's present location in Taishō-chō in the early Shōwa period.

An important figure in the brewery's early development was its third-generation head, Rintarō Okasora (岡空林太郎). During the Taishō era, he studied brewing at the Ministry of Finance's Brewing Research Institute. He applied this knowledge to producing full-flavoured sake such as Yamato-damashii (やまと魂) and Oka Masamune (岡正宗). The brewery later adopted the name Chiyomusubi (千代むすび), expressing the wish to create enduring happiness and bonds between people — literally, connections lasting "for a thousand and eight thousand generations".

The brewery suffered a major setback in 1945 when its buildings were destroyed in the explosion of the ammunition ship Gyokuei Maru (玉栄丸) in Sakaiminato. Reconstruction began that same year. Less than a decade later, Chiyomusubi took first place at the inaugural Tottori Prefecture New Sake Appraisal in 1953, and the business was incorporated as Chiyomusubi Shuzō Co., Ltd. the following year.

Modernisation accelerated from the 1980s. The kōji-making facilities were renovated in 1980, while equipment for vacuum distillation of rice shōchū was installed in 1984. In 1994, under fifth-generation head Haruo Okasora (岡空晴夫), Chiyomusubi introduced automated rice-polishing equipment, constructed a dedicated ginjō brewery and adopted bottle pasteurisation for all its junmai sake. Overseas exports began in 1995, followed by sweet-potato shōchū production in 2000 and the establishment of a wholly owned subsidiary in South Korea in 2009.

Chiyomusubi has continued to diversify while maintaining sake as the core of its business. Gin production began in 2019, followed in 2020 by the introduction of Joule-heating pasteurisation, a rapid heating technique intended to retain more of the freshness associated with namazake. The brewery entered whisky production in 2021 and released the single malt Rintarō (林太郎), named after its third-generation brewer, in 2025. It also received a Gold Award at the National New Sake Appraisal (全国新酒鑑評会) in 2024.

Local ingredients remain an important part of the brewery's identity. Chiyomusubi works with contracted farmers and places particular emphasis on sake rice grown in Tottori. Its brewing water comes from a natural spring at the foot of the Chūgoku Mountains in Daitō. Among the brewery's best-known local ingredients is Gōriki (強力), a historic Tottori sake-rice variety closely associated with Chiyomusubi's premium sake.

The brewery has also developed a substantial international presence. It began exporting sake in 1995 and currently lists South Korea, the United States, China, Australia, Hong Kong, Taiwan and Canada among its principal export markets. Its range has expanded beyond conventional sake to include sparkling sake, shōchū, liqueurs, gin, whisky and other spirits.

Today, the company is headed by sixth-generation president Sō Okasora (岡空聡), who succeeded to the presidency in 2025, the brewery's 160th anniversary year. Chiyomusubi presents this anniversary not simply as a historical milestone but as the starting point towards its bicentenary in 2065, with an emphasis on maintaining local relationships while developing a wider international following.

Okasora flagship store

The brewery's directly operated Chiyomusubi Sake Brewery - Okasora Honten (岡空本店) is located at 131 Taishō-chō, just a two-minute walk from JR Sakaiminato Station and close to the Mizuki Shigeru Road tourist district. The present shop was renovated in 2007. Its interior was designed by architect Yūichirō Kinemura (杵村優一郎), known for his appearance as an expert craftsman on the television programme Before After – Extreme Makeover!.

The flagship store carries the regular Chiyomusubi range as well as seasonal products and sake available only from the brewery. The same complex includes the Sakagura Kakuuchi (酒蔵角打ち) sake bar and Kuraya (蔵や) tea shop. The store is normally open from 09:00 to 17:00 year-round.

Chiyomusubi also offers brewery tours. Its standard tour includes three sake tastings, while the premium course offers a more detailed tour led by the tōji or another senior brewing specialist and includes premium sake tastings. Visitors can conclude their tour with additional tastings and shopping at Okasora Honten. There is also a second directly operated outlet, the Taishōbashi Shop (大正橋売店), at 34 Matsugae-chō in Sakaiminato.