Enjoy the enchanting world of Saké with this Natural Saké mixed pack! Coming from some of the most revered breweries in Japan, we bring you 4 unique bottles:
Mukai Ine Mankai
From Mukai Shuzō in the seaside town of Ine, Kyoto, this is a rare junmai genshu made from local red rice (Murasaki) and Kyo no Kagayaki. The deep-pink brew yields a complex interplay of sweet‑tart cherry and pomegranate, smoky notes, and savory umami. Distinctive yet balanced, with both acidity and softness, and broad food affinity.
Akishika Tasanshu
A high‑acidity junmai muroka nama genshu produced by Akishika Shuzō in Osaka using Hattan Nishiki rice and rare yeast #28. Bursting with vibrant citrus, pomelo, apples and cider, layered with satisfying umami richness. Bold, refreshing, and deeply savoury.
Kizan Chikumanishiki (Kizan Sanban Nama Genshu)
From Chikuma Nishiki Shuzō in Nagano, this unpasteurized, undiluted junmai ginjo nama genshu uses locally grown Miyama Nishiki polished to 55 %. Fermentation is halted early to retain natural sweetness and balance. The result: a silky, medium-bodied sake with lively acidity and flavors of green apple, juicy pear, and anise. Aromatic intensity meets seamless palate roundness.
Akishika Yama
A junmai muroka nama genshu, yamahai-style sake made entirely from organically grown Yamadanishiki rice at Akishika Shuzō. Polished to ~70 %, using yeast #7. Rich, savory, and vibrantly complex, with fresh fruit character, fine acidity, and a long, evolving finish. Ideal at room temperature or slightly warmed.
