Kyo no Haru 2023

This is a relatively new product for Mukai. Kuniko has used Yamada Nishiki rice which is slightly unusual as Mukai tend to use locally grown varieties like Gohyakumangoku, Iwai and a few others in the majority of their Sake.

This Nigori (cloudy) Sake is made using the technique of once fermentation is finished the Sake is pressed clear and then the sediment is added back into the brew. Kuniko wanted the balance of flavour and texture to be perfect and she spent hours and hours testing and tasting and balancing this. So much so that she ended up pretty drunk from all the small tastes and needed to have a break before continuing. She apparently worked until 4am in the morning perfecting the balance.