SAKE/Mukai Shuzo

Masura Takeo 2022

Masura Takeo 2022

 

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 Masura Takeo Yamahai Genshu is made from local Iwai rice grown not far from the Mukai brewery. A savoury and layered style the Masura Takeo has a fine acidic backbone with complex textured palate. Drink lightly chilled or at room temperature for a more full bodied taste.

 

DETAILS

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PRODUCT

Masura Takeo 2022

PRODUCER

Mukai Shuzo

REGION

Kyoto

NOTES

YEAR: 2022

RICE TYPE: Iwai

RICE POLISHING: 65%

ALCOHOL: 17.8%

YEAST STRAIN: #601

SERVE: Chilled

Classification

Junmai • Pure Rice Sake
Yamahai • Traditional Starter Method
Genshu • Undiluted

STORAGE & Handling

STORAGE: Store Hiire [pasteurised] sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened this sake will last well for at least 10 - 12 weeks, ideally in a refrigerator.

Profile
Fragrance (3/5)
Impact (4/5)
SweeTness (1/5)
Acidity (2/5)
Presence (4/5)
Earthiness (5/5)
Tail (4/5)
Producer Profile

Mukai Shuzo

Mukai Shuzo is located at the northern tip of Kyoto prefecture and is right on the coast of the Sea of Japan, in the picturesque fishing village of Ine.  This small village, with a population of just over 3000, is built around the Ine Bay and is famous for the style of houses known as ‘funaya’ or ‘boathouses’.  These houses have the first floor open to the water so that owners can moor their small fishing boats under their home.  Mukai Shuzo is also built along the Bay and locals can even steer their boat up alongside to buy a crate of sake!

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