The term "mutemuka" can be roughly translated as "a sake made with pure intentions or without ornamentation." Mutemuka's signature Sake is made from two varieties of rice the brewery grows organically.  For their Moto [starter mash] they use Kaze Naruko a strain of ‘Sake rice’, but the majority of the rice used is Hino-Hikari a prized ‘table rice’. Sake made with table rice tend to be more robust and richer in palate weight due to the proteins, fats and amino acids that become involved in the fermentation.  The ‘Mutemuka’ is initially aged for about half a year at room temperature before release resulting in a beautifully full-bodied Sake.  Mutemuka has an umami-rich note of yeast and cocoa. The rich palate is very unique with notes of jasmine rice and white radish, with an earthy, savory taste.

Best Served: Chilled or at room temperature.

Food Pairing: Tete de Moine cheese, fried chicken and bolognese.