Munemasa Tokubetsu Junmai Ruri Munemasa (宗政 特別純米酒 Ruri Munemasa)

Munemasa Tokubetsu Junmai Ruri Munemasa is a Tokubetsu Junmai sake crafted by Munemasa Shuzo in Arita, Saga Prefecture, engineered with the goal of achieving a refreshing sweet and sour balance akin to white wine. Brewed using Saga-grown rice polished to 60%, it utilizes a proprietary 'high malic acid-producing yeast' to physically realize an overwhelming acidity (3.6-3.7), which is two to three times higher than typical Junmai sake. The structural core of this sake is the dramatic sweet-and-sour contrast created by the extreme residual sugar of minus 16 and a malic acidity over 3.6. When poured, an elegant and clear apple-like ester aroma is released. Upon tasting, the distinct sweetness of minus 16 first coats the tongue, but the sharply rising malic acid immediately suppresses the sweetness, forming a texture similar to sweet white wine. In the latter half, the light 14% ABV and strong acidity sharply cut through the residual sugar, concluding articulately without any cloying stickiness.

Here are two pairings to enhance the clean and refreshing flavor of Munemasa Tokubetsu Junmai Ruri. 1. Saga Prefecture Squid Shumai: Shumai made with squid, a specialty of Saga Prefecture, pairs well with the sake's subtle sweetness, while the sake's clean minerals and acidity complement the squid's mild flavor. The refreshing citrus aroma of the sake enhances the flavor of the squid. 2. Chicken Nanban with Tartar Sauce or Sweet and Sour Pork: The strong malic acidity (3.6) and sweetness (-16) of the sake perfectly wash away the oiliness of the fried food, while physically unifying with the sweet and sour sauce of the dish.