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This is a gourmet sake, complex on the nose and palate.


It is made from a blend of local Kaze Naruko and Hino Hikari rice, 70% polished and certified organic according to Japanese standards, which are the strictest when it comes to organic certification.


This organic rice is grown in the Kochi area, a prefecture in the south-western part of the island of Shikoku, facing the Pacific Ocean. Kochi is famous for its many rivers and deep valleys.


It is a Genshu and Nama sake (undiluted and unpasteurised), which gives it plenty of body and a full-bodied flavour.


Tasting note: A complex sake on the nose and palate. It has aromas of chestnut, coffee and roasted dried fruit. Dense and intense, it has a strong flavour (cereals, undergrowth) and is dry with lots of umami.


Pairings: Meat, gyoza, sukiyaki, stew, oToro (bluefin tuna belly), wagyu (Japanese beef), yakitori.

Mutemuka NAMA Genshu Organic Sake 無手無冠生原酒 720ml

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  • Brewer: Mutemuka

    Region : Kochi

    Type : 


    • Junmai - Pure rice sake
    • Genshu - Undiluted sake
    • Nama - Raw or pasteurised only once instead of twice

    Rice: Kaze Naruko and Hino Hikari (local varieties)

    Seimai Buai (rice polish): 70%

    Alcohol grade : 18,5%

    SMV (sake grade) : +5,0

    Serving temperature : cold, hot

    Size : 720 ml

    Storage: away from light and heat, ideally in a cool place. After opening, store in the refrigerator and consume within 4 to 5 weeks.

  • The Mutemuka brewery is located near the source of the Shimanto-gawa, Japan's 'purest' river.

    Founded in 1893 by Hikojiro Yamamoto, Mutemuka became a pioneer in organic farming when the Yamamoto family refused to use chemicals in rice production, even against strong opposition from neighbouring farmers.

    Japanese regulations governing organic sake are extremely rigorous. It takes 3 years for each rice field to be certified. Organic rice fields are generally less than half the density of regular fields, so yields are around 50% lower and production costs are generally 25% higher.

    A dedicated brewery is needed to make organic sake. In 1988, the company decided to put its sake-making philosophy into its name, changing the company name from Shinto-gawa Brewery to "Mutemuka", emphasising how sake avoids excessive human intervention, and emphasising the direct beauty of the natural environment.

    Due to the limited amount of rice harvested, Mutemuka sake is a rare product.

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