Junmai • Pure Rice Sake
Genshu • Undiluted
Rice: Kyo no Kagayaki & Murasaki Komachi
Polish rate: 70% & 92%
One of the most unique sake 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, but 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 emphasised that the most important thing in sake brewing is the balance of flavours, with sweetness and acidity in harmony.
Thus Kuniko went away and began to formulate ideas for this perfectly balanced sake. In early 2000 Kuniko launched her red rice sake and called it 'Ine Mankai' meaning ‘Ine in Full Bloom’ and its well balanced levels of sweetness & acidity make it perfect for drinking with a wide variety of food. It has a complex cherry & vanilla aroma with unique sweet/tart cherry & pomegranate flavours and a savoury, umami rich palate that works equally well with savoury dishes as well as sweet.
What you can expect:
Cranberries, herbs and savoury nose with a cherry, creamy and savoury palate. Equally adept with a meaty, pink pork/ beef steak or strawberries & cream.
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 saké 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.