COUNTRY :
Japan
REGION :
Kyoto
PRODUCTION :
Mukai Kuniko
Located in the picturesque seaside village of Ine, with the brewery situated right on the water’s edge, Mukai Shuzō’s production is entirely junmaishu. The brewing is headed by Mukai Kuniko, one of Japan’s first female tōji, and one of the most creative altogether. Her ability to envision taste and her incredible technical prowess mean that she can construct sake flavors that are stunning and groundbreaking.
“Kyo no Haru”
Region: Kyoto
Rice Variety: Kyo no Kagayaki
Type: junmai muroka namagenshu nigori
Polishing Rate: 67%
ABV: 17.5%
Ingredients: rice, water, yeast, kōji
Brewing: pressed with sediment added back to the sake to create a nigori, unpasteurized, undiluted, unfiltered
Serving Temperature: lightly chilled to lightly warmed
“Ine Mankai”
Region: Kyoto
Rice Variety: Murasaki Komachi (red rice), Kyo no Kagayaki
Type: junmai genshu
Polishing Rate: 92% (Murasaki Komachi), 70% (Kyo no Kagayaki)
ABV: 14.2%
Ingredients: rice, water, yeast, kōji
Brewing: undiluted
Serving Temperature: chilled