RICE TYPE: Kyo no Kagayaki & Murasaki red rice
RICE POLISHING: 70% & 90%
YEAST STRAIN: #701
Once opened, this sake can last well for at least 15-20 weeks in a fridge.
One of the most unique sake made anywhere. The Ine Mankai from Mukai Shuzo is made with an ancient strain of red rice called Murasaki along with local Kyoto rice Iwai. In Japan, red rice has been cultivated and used for traditional celebrations in provincial villages and towns for centuries, but it is extremely rare to see red rice used in the production of sake. While studying fermentation and brewing techniques at Tokyo’s Nodai University, Kuniko Mukai met Professor Takeda who encouraged her to create a sake made from the red rice he knew grew locally in Kuniko's hometown of Ine. Professor Takeda also emphasised that the most important thing in sake brewing is the balance of flavours, with sweetness and acidity in harmony.
Thus Kuniko went away and began to formulate ideas for this perfectly balanced sake. In early 2000 Kuniko launched her red rice sake and called it 'Ine Mankai' meaning ‘Ine in Full Bloom’ and its well balanced levels of sweetness & acidity make it perfect for drinking with a wide variety of food. It has a complex cherry & vanilla aroma with unique sweet/tart cherry & pomegranate flavours and a savoury, umami rich palate that works equally well with savoury dishes as well as sweet. One of the most sublime combinations we’ve had with this is simply a piece of fine dark chocolate and a healthy glass of Ine Mankai - sensational!