BREWERY | LOCATION

MUKAI SHUZO | KYOTO

CLASSIFICATION

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 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.

YEAR: 2021

RICE TYPE: Iwai

RICE POLISHING: 65%

ALCOHOL: 17%

YEAST STRAIN: #601

SERVE: Chilled

SIZE: 720ml