Junmai • Pure Rice Sake
Koshu • Aged
Yeast: "100 year old"
Polish rate: 70%
Natsu no Omoide translates to ‘memories of summer’. This sake was fermented in 2000 utilising a rare strain of yeast known as the ‘100 year yeast’ that had been stored and propagated at the Tokyo University of Agriculture for over 100 years. Kuniko Mukai (Toji at Mukai Shuzo) was given the yeast by her professor at university as a parting gift on completion of her brewing studies. Kuniko formulated a plan for brewing sake using this yeast and chose Gohyakumangoku rice to make a special one-off product.
The outcome of this fermentation created a vibrantly rich and acidic style of sake that was considered to be too "progressive" for the consumers hence Kuniko stowed it away to be aged for many years at room temperature. Now 20 years of ageing later, it has evolved into an exceptional and unique sake, like nothing else anywhere. It has an oxidative and complex nose with an umami rich palate of sweet and sour apricot, prune and vanilla. The finish is long, dry and complex with bitter caramel and woody nuances.
Simply stunning contemplative sake from one of Japan’s brewing stars.
Serve at room temperature.
What you can expect:
An oxidative and complex nose with an umami rich palate of sweet and sour apricot, prune and vanilla. The finish is long, dry and complex with bitter caramel and woody nuances.
About Mukai Shuzo | Ine, Kyoto Prefecture
In the idyllic fishing town of Ine lies a small brewery that has made a big impact. Kuniko Mukai was a country girl, coaxed by her parents to study in the Tokyo University of Agriculture. Her flagship Ine Mankai , a challenge set out by Prof. Takeda, has propelled the quaint village onto the sake map. She assumed the role of toji at the young age of 22. Her sakes are a reflection of her outgoing and curious nature, a cheery, infectious soul who constantly pushes forward.