Mutemuka

Mutemuka both.jpg
Mutemuka both.jpg

Mutemuka

from 72.00

MUTEMUKA SHUZO - KOCHI

 

CLASSIFICATION:

Junmai • Pure Rice Sake

Muroka • No charcoal filtration

Nama • Unpasteurised

Genshu • Undiluted

The term "mutemuka" can be roughly translated as "a sake made with pure intentions or without ornamentation." Mutemuka's signature sake is made from two varieties of rice the brewery grows organically.  For their moto [starter mash] they use Kaze Naruko a strain of ‘sake rice’, but the majority of the rice used is Hino-Hikari aprized ‘table rice’. Sake made with table rice tend to be more robust and richer in palate weight due to the proteins, fats and amino acids that become involved in the ferment.  The Mutemuka is initially aged for about half a year at room temperature before release resulting in a beautifully full-bodied sake.  Mutemuka has dominant aromas of yeast and fragrant rice and a rich palate with notes of Jasmine rice and white radish with an earthy, savoury taste. This sake has great food matching applications because of it’s unique savoury palate.  Perfect with salty snacks or ingredients like coastal greens or oysters; seafood dishes; or hard cheeses like Tête de Moine.

 

YEAR: 2016

RICE TYPE: Kaze Naruko [Kōji] & Hino-Hikari [Kake]

RICE POLISHING: 65%

ALCOHOL: 18%

YEAST STRAIN: #7

SERVE: Chilled

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

 

SIZE: 720ml & 1800ml

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STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened the Mutemuka will last well for at least 8 - 10 weeks, ideally in a refrigerator.