MUKAI SHUZO - KYOTO
Junmai • Pure Rice Sake
Yamahai • Traditional Starter Method
Genshu • Undiluted
Mukai Shuzo has been brewing sake since 1754. The current Toji [Master Brewer] is Kuniko Mukai, who became one of the first women Toji when she took over brewing at her family-owned & operated sake brewery. The Masurao Yamahai Genshu is made from local Iwai rice grown not far from the Mukai brewery. A savoury and layered style the Masurao has a fine acidic backbone with complex textured palate. Drink lightly chilled or at room temperature for a more full bodied taste.
RICE TYPE: Iwai
RICE POLISHING: 65%
YEAST STRAIN: #601
STORAGE: Store Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened this Mukai 'Masurao' will last well for at least 15 - 20 weeks. It can be kept in a cool place or a refrigerator.