Mukai Ine Mankai Red Rice Sake 720ml
Details
Founded in 1754, Mukai Sake Brewery is a small sake brewery with an annual production of about 5 million bottles. Ms. Kuniko Mukai has served as head brewer since 1999 and is the eldest daughter of this family business. An extremely rare ('round these parts) ancient red rice sake from Mukai Shuzo in the oceanside of Kyoto.
'One of the most unique sakes made anywhere. The Ine Mankai from Mukai Shuzo is made with an ancient strain of red rice called Murasaki, along with local Kyoto rice Iwai. In Japan, red rice has been cultivated and used for traditional celebrations in provincial villages and towns for centuries. Still, it is extremely rare to see red rice used in the production of sake. While studying fermentation and brewing techniques at Tokyo’s Nodai University, Kuniko Mukai met Professor Takeda, who encouraged her to create a sake made from the red rice he knew grew locally in Kuniko's hometown of Ine. Professor Takeda also emphasized that the most important thing in sake brewing is the balance of flavours, with sweetness and acidity in harmony.' - Fossa Provisions
Region: Kyoto, Japan
Tasting notes: cherry cola, sassafras, wild strawberry
Mukai Ine Mankai Red Rice Sake 720ml
Details
Founded in 1754, Mukai Sake Brewery is a small sake brewery with an annual production of about 5 million bottles. Ms. Kuniko Mukai has served as head brewer since 1999 and is the eldest daughter of this family business. An extremely rare ('round these parts) ancient red rice sake from Mukai Shuzo in the oceanside of Kyoto.
'One of the most unique sakes made anywhere. The Ine Mankai from Mukai Shuzo is made with an ancient strain of red rice called Murasaki, along with local Kyoto rice Iwai. In Japan, red rice has been cultivated and used for traditional celebrations in provincial villages and towns for centuries. Still, it is extremely rare to see red rice used in the production of sake. While studying fermentation and brewing techniques at Tokyo’s Nodai University, Kuniko Mukai met Professor Takeda, who encouraged her to create a sake made from the red rice he knew grew locally in Kuniko's hometown of Ine. Professor Takeda also emphasized that the most important thing in sake brewing is the balance of flavours, with sweetness and acidity in harmony.' - Fossa Provisions
Region: Kyoto, Japan
Tasting notes: cherry cola, sassafras, wild strawberry
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