• Prefecture: Kochi

• Rice & polishing: Gin no Yume, polished to 60%

• Style: Tokubetsu Junmai

• Food pairings: Katsuo tataki (seared bonito), grilled ayu (sweetfish), yakitori, sukiyaki

• Taste: Slightly dry, smooth, refreshing, crisp

• Alc.: 16%

This Tokubetsu Junmai is carefully handmade by Mutemuka's brewers using the clear water and unspoilt farmland of the Shimanto area in Kochi, with Gin no Yume rice polished to 60%. It has a smooth aroma and a slightly dry, refreshing taste, lifted by lively acidity that keeps the finish clean and crisp. A natural partner for Kochi favourites such as seared bonito, as well as grilled river fish, yakitori and sukiyaki. Enjoy it chilled or gently warmed.

SMV: +3｜Acidity: 2.0

About the brewery

Mutemuka began in 1893 when its first proprietor, Yamamoto Hikojiro, opened a sake business on the present site at Taisho in Shimanto-cho, Kochi. It later added chestnut shochu, for which Dabada Hiburi is now best known, and moved to organic rice cultivation in 1987. The company frames its work around the Shimanto River, committing to low-impact brewing and locally grown raw materials.

四万十の清らかな大地と水で、蔵人たちが丹念に手造りしたこだわりの特別純米酒。

やや辛口で、落ちついた香り。すっきりとした味わいです。