Mukai Shuzo Ine Mankai Red Sake

Mukai Shuzo Ine Mankai Red Sake

Style: Junmai Genshu
 

Serve: Chilled

Kuniko Mukai constantly experiments with unusual rice and yeast combinations producing new and unique types of Sake, most of which are made in minuscule amounts.  Ine Mankai, the result of one of these innovations, utilises an ancient variety of red rice in part of its fermentation.  In Japan, red rice has been cultivated and used for traditional celebrations in provincial villages and towns for centuries, but it is extremely rare to see red rice used commercially.

Ine Mankai is a rose petal coloured Sake with high levels of sweetness balanced by high levels of acidity, which makes this a Sake well suited to food matching.   Complex smokey cherry and vanilla aroma with a unique savoury, umami rich palate with sweet and tart cherry and pomegranate flavours. 

Junmai = Pure Rice Sake

Genshu = Undiluted

Rice type: Gohyakumangoku & Murasaki red rice

Rice polishing: 70%

Alcohol: 14.1%

Yeast Strain: #701

Mioya Shuzo Sake

YUHO NO SHIRO

MIOYA SHUZO - ISHIKAWA

CLASSIFICATION:

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Nigori • Cloudy

This is a lightly sparkling version of Nigori Sake [cloudy Sake]. The finest part of the sediment is retained to present a flavourful expression of Nigori, with afresh floral aroma and delicate spritz on the palate. A great aperitif!

YEAR: 2016

RICE TYPE: Gohyakumangoku (Kōji), Notohikari (Kake)

RICE POLISHING: 60% & 55%

ALCOHOL: 17.6%

YEAST STRAIN: #9

SERVE: Chilled

*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation

SIZE: 720ml

FujIIchi Shuzo Sake

KIKUTAKA KANAZAWA KOBO

FUJIICHI SHUZO - AICHI

CLASSIFICATION:

Junmai • Pure Rice Sake

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Established in 1870, Fujiichi Shuzō is located in Aichi prefecture. The current Tōji [Master brewer] is Katsuaki Yamamoto. Yamamoto-san created the ‘Kikutaka’ brand only in 2012 and has already established himself as a young Sake brewer to watch. His focus is on creating Sake with a lot of umami and a lot of acidity. The ‘Kanazawa Kōbo’ is made with an original yeast strain from Kanazawa. Incredibly vibrant Sake, with a savoury kombu/dashi-like character. Full-bodied, the palate lingers with a bright complex finish. 

YEAR: 2016

RICE TYPE: Oyama Nishiki & Yumeginka

RICE POLISHING: 70% & 60%

ALCOHOL: 16%

YEAST STRAIN: Kanazawa

SERVE: Chilled

SIZE: 1800ml

Chiyo Shuzo Sake

SHINOMINE KIMOTO

CHIYO SHUZO - NARA

CLASSIFICATION:

Junmai • Pure Rice Sake

Kimoto • Traditional yeast starter method

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

Due to its cult status locally, all of the sake Chiyo makes sells out very quickly, The Shinomine Kimoto represents an elegant example of this traditional ferment [Kimoto]. With a fragrant & fruity aroma the palate is complex with a vibrant freshness and refined acidity.

YEAR: 2016

RICE TYPE: Yamada Nishiki

RICE POLISHING: 60% [Koji] 77% [Kake]

ALCOHOL: 17.5%

YEAST STRAIN: #9

SERVE: Chilled

*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation

SIZE: 720ml & 1800ml