Chimatsushima

The history of Chimatsushima began with sake brewing founded in 1660. The first generation, Jinzaemon Sugawara, started brewing sake in Kokubuncho, Aoba-ku, Sendai City, and it has been loved by many for over 340 years.
The brand name is derived from "Chimatsushima," an ancient name for "Oshima" floating in Matsushima Bay. In the Meiji era, the 6th head, Jinzaemon Sugawara, took the name of this historic island and named his sake "Chimatsushima."
Until 1969, they brewed at their own company in Kokubuncho, Sendai City, but later, due to changes in the market environment, they moved the brewing source and currently consign brewing to Tanaka Shuzo in Kami-machi, Kami-gun.
Using Sasanishiki rice from Miyagi Prefecture, it features a light and dry taste (tanrei karakuchi) that is nimble and sharp. Utilizing traditional brewing techniques to bring out the umami of rice, it achieves a clean mouthfeel and delicate aroma.
With a Sake Meter Value (SMV) of +3 and a polishing ratio of 70%, although it is dry, it has low acidity and a subtle sweetness. It is easy to pair with food whether chilled or warmed, making it suitable for daily drinking. It has excellent compatibility with food, harmonizing not only with Japanese cuisine but also with Western food, and has a refreshing aftertaste that you won't tire of drinking.