Omachi rice from western Japan, polished to 60%, is used in this junmai from a small Tokushima brewery whose name and sake both draw on the clear waters of the Yoshino River. Omachi is one of the oldest surviving sake rice varieties, prized for a full, rich umami and a broad, lingering finish. The Chitose name evokes longevity, aligning with the brewery's tradition-rooted approach.
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