Mukune Root of Innocence Sake (300ML)

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    Mukune Root of Innocence Sake (300ML) Front Label
    Mukune Root of Innocence Sake (300ML) Front Label

    Product Details


    Varietal

    Region

    Producer

    Size
    300ML

    ABV
    15%

    Features
    Screw Cap

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    Somm Note

    Winemaker Notes

    Mellow and dry profile in which the flavor and the finish meld together, with plenty of the richness of the rice evident.

    Yasutaka Daimon is the sixth-generation director of the family brewery. His kura (saké brewery) is blessed with a natural spring providing water which is rich in minerals and pure enough to be used in the production of excellent saké.

    Mukune

    Mukune

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    Mukune, Japan
    Daimon Shuzo, founded in 1826, is located at the foot of the scenic Ikoma mountain range in Katano City (near Osaka).

    Katano occupies a well-known spot in Japanese history. During the Heian era (over 1000 years ago), the aristocracy of Western Japan flocked to Katano to enjoy the very beautiful scenery that abounded there including lovely cherry blossoms in the spring and the verdant surrounding mountains.

    Hunting was the main sport of the gentry and cotton seed oil and silk production were the usual industries of the residents.

    Sake production began during the Edo period, but of the many sake-producing firms originally present, only Daimon Shuzo and one other remain.

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    A notch above Junmai in its milling requirement, by definition Junmai Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of saké are established not by rice variety, but by the polishing or milling percentages. Junmai Ginjo is made up solely of water, koji mold, yeast and rice and is brewed without any additon of alcohol. This style goes well with fresh, lightly seasoned dishes such as sashimi, carpaccio or seared oysters.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

    YNG563940_0 Item# 92148

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