Ikekame Muroka Mukasui Junmai Daiginjo Sake - 720 ml
Ikekame Muroka Mukasui Junmai Daiginjo originates from Kurume City in the Fukuoka Prefecture of Japan. The Ikekame Shuzo brewery was founded in 1875 near the Chikugo River, utilizing the region's mineral-rich water. Known for its innovative spirit, the brewery was one of the first in Japan to use black koji (typically reserved for shochu) in sake production and is famous for its commitment to "Muroka Mukasui" style, which translates to unfiltered and undiluted sake.
Description
This premium Junmai Daiginjo is crafted with 100% Yamada Nishiki rice sourced from Itoshima, polished to 50%. It is fermented at low temperatures (below 10°C) for 40 days using the brewery's own self-cultured yeast.
Aroma: A vibrant and refreshing nose featuring notes of young green apple and bright floral scents.
Palate: On the tongue, it offers a powerful concentration with complex, spicy flavors and a smooth, honey-like sweetness. As a "Mukasui" (undiluted) sake, it maintains a rich and pure intensity.
Technical Profile: It has an alcohol content of 16% and is matured at -5°C to preserve its delicate aromatics. The finish is characterized by an "undecorated beauty"—clean, elegant, and refreshing.
Food Pairing
The concentrated umami and crisp acidity of this unfiltered sake make it an excellent partner for fresh, high-quality ingredients.
Premium Seafood: Its fruity apple notes and elegant sweetness enhance fatty tuna (otoro), salmon sashimi, and sweet shrimp.
Fried & Rich Starters: The undiluted power and acidity cut through the richness of fried oysters, vegetable tempura, and chicken teriyaki.
Modern Pairings: It pairs surprisingly well with creamy Western dishes, such as burrata with honey, mild goat cheese, or a zesty melon salad.
Serving Tip: Best enjoyed chilled in a wine glass to fully capture the complex aromatics and concentrated flavors provided by the lack of filtration and dilution.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Ikekame Muroka Mukasui Junmai Daiginjo originates from Kurume City in the Fukuoka Prefecture of Japan. The Ikekame Shuzo brewery was founded in 1875 near the Chikugo River, utilizing the region's mineral-rich water. Known for its innovative spirit, the brewery was one of the first in Japan to use black koji (typically reserved for shochu) in sake production and is famous for its commitment to "Muroka Mukasui" style, which translates to unfiltered and undiluted sake.
Description
This premium Junmai Daiginjo is crafted with 100% Yamada Nishiki rice sourced from Itoshima, polished to 50%. It is fermented at low temperatures (below 10°C) for 40 days using the brewery's own self-cultured yeast.
Aroma: A vibrant and refreshing nose featuring notes of young green apple and bright floral scents.
Palate: On the tongue, it offers a powerful concentration with complex, spicy flavors and a smooth, honey-like sweetness. As a "Mukasui" (undiluted) sake, it maintains a rich and pure intensity.
Technical Profile: It has an alcohol content of 16% and is matured at -5°C to preserve its delicate aromatics. The finish is characterized by an "undecorated beauty"—clean, elegant, and refreshing.
Food Pairing
The concentrated umami and crisp acidity of this unfiltered sake make it an excellent partner for fresh, high-quality ingredients.
Premium Seafood: Its fruity apple notes and elegant sweetness enhance fatty tuna (otoro), salmon sashimi, and sweet shrimp.
Fried & Rich Starters: The undiluted power and acidity cut through the richness of fried oysters, vegetable tempura, and chicken teriyaki.
Modern Pairings: It pairs surprisingly well with creamy Western dishes, such as burrata with honey, mild goat cheese, or a zesty melon salad.
Serving Tip: Best enjoyed chilled in a wine glass to fully capture the complex aromatics and concentrated flavors provided by the lack of filtration and dilution.
