It’s that last one that put the Mukai brewery on the sake map. It looks and tastes like no other rice brew and has a chameleon-like ability to pair with food. The process involves at least two major breaks from sake brewing norm, but the details are closely guarded secrets.
Kuniko is now the toji (master brewer) at Mukai, working alongside younger brother Yoshihisa, the kuramoto (brewery president)
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"Try Inemankai at a barbecue. Take a 1.8 litre bottle and it won't last long."