By storing in a refrigerator at a low temperature, you can enjoy the aging changes over 5, 10, or 20 years. "Mujaku" is a new type of Japanese sake that differs from "Koshu" (aged sake). For example, even after 10 years of aging, the color remains transparent. With aging, it will produce layered fruit-like aroma and crisp taste, and transform into a smooth and mellow taste.
In the Heisei period, the brewer independently cultivated the miracle rice "Ise-Bihan" that was born as a special mutation at Ise Jingu, and harvested high-quality rice of the first grade by using special cultivation methods, such as reduced pesticide and organic farming. Thereafter, they polished the rice to only 18%, and brewed it with the clear spring water of the Nishiki River, thus creating the world's top pure rice daiginjo sake "Mujaku".
Since ancient times, there has been a deep connection between rice and "jakus" (birds). In order to spread Japanese sake to the world, it was named "Mujaku", with the "dream" placed on top of the "jakus". Only about 1000 bottles of this limited edition sake are sold worldwide each year, making it a very precious sake.
Mujaku is different from traditional Japanese sake, it is brewed as a "vintage sake" that can be aged for a long time, and it uses a special brewing method different from "Koshu". This sake is designed with aging in mind, and by storing it at a low temperature, it gradually produces a fruit-like aroma and a crisp taste during the aging process after shipping, and transforms into a smooth and mellow taste. It is one of the few long-term aged "vintage sake" in the world, similar to wine.
This "vintage" possibility is created by the clear "medium hard water" of the Nishiki River, the miracle Ise-Bihan rice, and the brewer's skilled techniques.
In Dubai and Hong Kong, people have started using Mujaku as an investment asset, just like wine, which is a very rare phenomenon in the Japanese sake industry.
As aging progresses, added value increases and prices rise year by year.
In the Heisei period, the brewer independently cultivated the miracle rice "Ise-Bihan" that was born as a special mutation at Ise Jingu, and harvested high-quality rice of the first grade by using special cultivation methods, such as reduced pesticide and organic farming. Thereafter, they polished the rice to only 18%, and brewed it with the clear spring water of the Nishiki River, thus creating the world's top pure rice daiginjo sake "Mujaku".
Since ancient times, there has been a deep connection between rice and "jakus" (birds). In order to spread Japanese sake to the world, it was named "Mujaku", with the "dream" placed on top of the "jakus". Only about 1000 bottles of this limited edition sake are sold worldwide each year, making it a very precious sake.
Mujaku is different from traditional Japanese sake, it is brewed as a "vintage sake" that can be aged for a long time, and it uses a special brewing method different from "Koshu". This sake is designed with aging in mind, and by storing it at a low temperature, it gradually produces a fruit-like aroma and a crisp taste during the aging process after shipping, and transforms into a smooth and mellow taste. It is one of the few long-term aged "vintage sake" in the world, similar to wine.
This "vintage" possibility is created by the clear "medium hard water" of the Nishiki River, the miracle Ise-Bihan rice, and the brewer's skilled techniques.
In Dubai and Hong Kong, people have started using Mujaku as an investment asset, just like wine, which is a very rare phenomenon in the Japanese sake industry.
As aging progresses, added value increases and prices rise year by year.
Product Name: Mujaku Junmai Daiginjo 2025
Grade: Junmai Daiginjo
Polishing Rate: 18%
Rice Type: Yamaguchi Prefecture rice
Alcohol: 16% Vol
Brewery Prefecture: Yamaguchi Horie Shuzo
