Description
Junmai Genshu
Rice: Kyo no Kagayaki & Murasaki Komachi
Yeast: #701
Alcohol: 14%
Polish rate: 70% & 92%
Format: 720ml, 1800ml
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.
This red sake was first made in response to a challenge at brewing college. Kuniko-san took red rice grown locally at Ine, white rice and...well, the rest of the process is a secret, but the colour is all natural.
Cranberries, herbs and savoury nose with a cherry, creamy and savoury palate. Equally adept with a meaty, pink pork/ beef steak or strawberries & cream.
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.
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