Kagura Muroka Mukasui Namashu (神蔵 KAGURA 純米大吟醸 無濾過・無加水・生酒(白))

Kagura Junmai Daiginjo Shiro Muroka Mukasui Namashu is a high-end Junmai Daiginjo crafted by Matsui Sake Brewery in Kyoto, strictly milling Kyoto's native sake rice 'Iwai' to an extreme 35%. The structural defining feature of this product is the intentional collision between the extreme delicacy required by a 35% polishing ratio and the raw physical bite unique to an unpasteurized, unfiltered, undiluted sake (Nama Genshu). The framework of this sake is built on the complexity of the "Five Tastes" (Gomi: sweet, sour, spicy, bitter, astringent) striking the tongue simultaneously. When poured, flamboyant ester aromatics reminiscent of melon and white peach, along with the lively scent of active yeast, are released. Upon tasting, micro-carbonation stimulates the tongue, followed heavily by an elegant sweetness around minus 3 (-3.0) and the deep umami unique to Iwai rice. However, beyond the mid-palate, an acidity of 1.5, combined with the spiciness typical of Genshu and a pleasant bitterness/astringency derived from the rice, successively engage to establish the structural framework. It boasts a three-dimensional profile that starts flamboyantly and densely, yet physically and perfectly slices through any residual sugar, finishing refreshingly.

Two exceptional pairings for Kagura Junmai Daiginjo (神蔵 KAGURA 純米大吟醸 無濾過・無加水・生酒(白)): 1. Kyoto-style Sushi: The flamboyant fruity aromas of Kagura Junmai Daiginjo, such as melon and white peach, pair perfectly with delicate white fish sushi. The subtle sweetness and umami derived from the rice further enhance the flavor of the sushi rice and fish, while the sake's crisp acidity provides a refreshing finish on the palate. 2. Blanched Pike Eel (Hamo) or Kelp-cured Flounder Sashimi: The elegant and clear profile from the extreme 35% polishing does not alter the subtle umami (kelp/bonito nuances) of delicate Kyoto-style seafood dishes, while the bite of the Nama Genshu exhilaratingly cleanses the palate.