Characteristics:
Production Method:
Classic Muku is brewed using the traditional "kimoto" method, which results in a mild and gentle acidity. This method utilizes natural yeast without added yeast, enhancing the natural flavors.
Ingredients:
The rice used is 100% "Yamada Nishiki," grown in the same water vein as the brewing water. This "domaine" approach ensures high rice quality and optimal conditions for sake brewing.
Alcohol Content:
The alcohol content of Classic Muku is approximately 14-15%, achieving a balance between drinkability and a robust flavor.
Flavor Profile:
Aroma:
Classic Muku features a sweet and sour aroma of muscat grapes, green apples, and peaches, with hints of fresh herbs. This provides a gentle yet rich fruity nuance.
Taste Composition:
It begins with a gentle and refreshing mouthfeel, gradually expanding into a juicy umami. The balance of sweetness and acidity is excellent, particularly with lactic acid as the main component, allowing for different flavors at various temperatures. It pairs exceptionally well with Japanese cuisine and dashi-based dishes when served at room temperature.
Aftertaste:
The aftertaste is crisp and leaves a fresh sensation. It is particularly recommended for pairing with fish dishes and light meals, enhancing the flavor of sashimi and sautéed white fish.
 
Aroma (less-more): ★★★☆☆
Complexity/Body (light-full):★★★☆☆
Sweetness (sweet-dry):★★☆☆☆
Texture (soft-hard):★★☆☆☆
After-flavor (short-long):★★★☆☆
Finish/Kire (short-long):★★★☆☆
Brewery: Senkin
Prefecture: Tochigi
Catergory: Junmai 
Sub: Kimoto
Rice: Local Yamadanishiki
RicePolishing ratio: 60%
SMV: N/A
Yeast: N/A
Alcohol: 14%
Amino: N/A
Acidity: 2.0
Filtered: No
Pasteurized: No
Adding Water: No
Fermentation Method: Kimoto