Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Bone-dry, feather-light & delicately sparkling sake built for raw fish and oysters.

Refrigerate the 2024 Chiyo Shuzo 'Shinomine Chokara' sake for at least 2 hours until well chilled (4–8°C). This junmai ginjo is best served cold to highlight its delicate sparkle and bone-dry finish.

Chill and open

If you prefer a very slight dilution to open aromas, add up to 30 ml cold water to the 750 ml bottle after pouring one glass to taste. Do this sparingly — the sake is feather-light and can become muted if over-diluted.

Serve in chilled stemmed wine glasses, small tulip glasses, or traditional ochoko. Pour 120–150 ml per serving. For a delicate sparkle, pour gently down the side of the glass to preserve effervescence.

If using ice for an extremely slight chill, place 1 ice cube in the bottom of a small glass and pour 90–100 ml over it; remove the cube after 30–60 seconds so the sake is chilled but not waterlogged.

Prepare a bed of crushed ice on a large platter or individual plates to keep oysters cold and stable.

Shuck oysters just before serving. Place each oyster on the half shell atop the crushed ice. Keep the liquor (natural juices) in the shell for best flavor.

For each oyster, add a small drop (about 5 ml) of ponzu to complement the sake's citrusy dryness. Avoid heavy dressings—this sake is built for delicate flavors.

Place a tiny dab (about 1 teaspoon) of micro or freshly grated wasabi on the edge of each oyster or serve wasabi on the side so guests can control heat. Wasabi brightens the brine and pairs with the sake's clean finish.

Sprinkle a small pinch (scant 1/4 tsp) of finely sliced scallion on top of 6 of the oysters for an aromatic contrast. Reserve shiso leaf slices to tuck under some oysters or to garnish the plate for an herbal note that echoes junmai ginjo's nuance.

Serve oysters immediately with lemon wedges on the side. Instruct guests to taste the oyster with a small sip of the chilled Shinomine Chokara between bites to experience the pairing: the sake's bone-dry sparkle will cleanse the palate and elevate the briny minerals.

Offer small spoons of daikon oroshi and cold cucumber slices between oysters to refresh the palate. The mild, crisp flavors will highlight the sake's delicate aromatics without overpowering them.

2024 Chiyo Shuzo 'Shinomine Chokara' Junmai Ginjo sake

Ice (optional, for slight chill)

Cold water (if diluting gently)

Fresh shucked oysters (on the half shell), medium to large

Crushed ice bed for serving

Lemon wedges

Ponzu (light citrus soy-based sauce)

Micro wasabi or freshly grated wasabi

Finely sliced scallion (white part only)

Shiso leaves, thinly sliced (optional)

Daikon oroshi (grated daikon)

Cold cucumber slices

2024 Chiyo Shuzo 'Shinomine Chokara' Junmai Ginjo

Make 2024 Chiyo Shuzo 'Shinomine Chokara' Junmai Ginjo Recipe in just 25m. Bone-dry, feather-light & delicately sparkling sake built for raw fish and oysters.

2024 Chiyo Shuzo 'Shinomine Chokara' Junmai Ginjo

Descriptors

Tasting Notes

Food Pairings

You might also like