Chimera Tokubetsu Junmai 720ML

Shirasugi Shuzo Co., Ltd. – Kyoto
Chimera – Tokubetsu Junmai Sake

This innovative Tokubetsu Junmai sake from Shirasugi Shuzo in Kyoto is crafted using a unique blend of three types of koji (white, black, and yellow) and three types of yeast (Association 77, No. 6, and No. 10), known for producing malic acid. The result is a slightly dry, full-bodied sake with a rich, well-balanced acidity and a layered, complex aroma.

Made from Tango Koshihikari rice polished to 60%, this sake has an acidity of 3.0 and a sake meter value (Nihonshu-do) of -5, indicating a touch of sweetness.

The striking label draws inspiration from the mythical Chimera, symbolizing the bold fusion and individuality in this sake’s brewing method.

Shirakiku – The Sake Brewery That Uses Only Table Rice

Contrary to common belief that sake made from table rice is overly acidic and hard to drink, Shirakiku’s 11th-generation toji (master brewer), Satoru Shirasugi, had a revelation:

“Then let’s make a sake that celebrates that acidity.”

Although table rice lacks the ideal properties of sake rice—like a substantial shinpaku (starchy core) that supports fermentation and a pleasing texture—Shirasugi decided to embrace these rice traits out of deep love for his home region, Kyotango, Kyoto Prefecture.
He believed the natural stickiness and taste of table rice could be assets, not flaws 

The brewery continues to draw water from its ultra-soft well, used for over 240 years, and thrive under the whimsical “uranishi” climate—shifting from cloudy to rainy to clear skies . Proudly, Shirakiku uses only locally grown rice from Kyotango, overturning the idea that sake must use specialized sake rice .

ABV: 15%
Ingredients: Rice, Rice Koji
Polishing Ratio: 60%
Grade: Tokubetsu Junmai