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Introduction

The pesticide-free sake rice production began in 2010 when a local farmer who was growing pesticide-free rice, and Tomita, who was thinking of using pesticide-free sake rice to make more natural sake, met. The result was the sake was named "Mu-u" (meaning "without" in Japanese) to express the desire of both the farmer and the brewer to create something new and valuable by eliminating agricultural chemicals.

Tasting and Pairing

Body

full body

medium body

light body

Grain
Classic style

Flavor

Fruit
Modern style

Classic-Rich

Modern-Rich

Classic-Medium

Modern-Medium

Classic-Light

Modern-Light

Rich, fragrant on the nose with notes of steamed rice and nuts. Rounded, lustrous body with a lingering finish after 18 months of slow maturation.

Food Pairing

Room temperature: Charcoal-grilled chicken, grilled eggplant with miso, etc.

Hot sake: Chicken and onion stewed in chicken broth, pork pancetta, chicken nabe, etc.

Best served at

Room temperature: about 18°C; Warmed: about 50℃

Best served in

Large unglazed flat sake cup

Specifications

Alcohol

15-16

%

Polishing Ratio

60

%

Rice

Tamasakae (Shiga)

Water

Oku-Ibuki mountain range underground water

Retail Price

¥2,100 (720ml), ¥4,000 (1800ml)

Prizes & Awards

Other Sake from Tomita Brewery

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The Brewery

Brewery Name

Tomita Brewery

Founded

1540

Generation

15th

Location

1107 Kinomotocho Kinomoto, Nagahama, Shiga 529-0425

Brewmaster

Yasunobu Tomita

President

Yasunobu Tomita

Resources

None

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