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From Takara Sake's brewery in Berkeley, California comes MU|WA, a limited-release junmai brewed with California-grown Calrose rice, bottled undiluted at 18% and then aged in bourbon barrels. The barrels layer baking spice and oak over a rich, fruit-forward sake, making this a natural bridge for bourbon and whiskey lovers.
Tasting Notes
A warm, inviting nose of oak, spice and baked fruit. The palate centers on butter-poached apple and ripe peach wrapped in a spiced custard of cinnamon and allspice, with hints of toasted coconut, cooked plum and toasted rice. Smooth and velvety, with a long, warming finish. Think of a lightly oaked California Chardonnay with a bourbon accent.
Serve chilled (around 50°F), or gently warmed (around 90°F) to bring the spice and oak forward.
Food Pairings
Lovely on its own before or after dinner, or with nuts, dried fruit and a mild, dry cheese like Manchego. At the table, try it with wagyu beef, roast chicken, butter-poached lobster or macadamia-crusted mahi-mahi. It also stands up to dessert.
Specs
Classification: Junmai (Genshu, bourbon barrel aged)
Rice: Calrose (California)
Polishing Ratio: 70%
Alcohol: 18%
Brewed in: Berkeley, California
Size: 720ml
Certified kosher and gluten free
The Brewery
Takara Sake USA brews in Berkeley as the American arm of Kyoto's Takara Shuzo, the makers of Sho Chiku Bai and the Sparkling Mio already on our shelves. MU|WA is their craft collection, where Takara's brewers experiment beyond traditional styles.
From Takara Sake's brewery in Berkeley, California comes MU|WA, a limited-release junmai brewed with California-grown Calrose rice, bottled undiluted at 18% and then aged in bourbon barrels. The barrels layer baking spice and oak over a rich, fruit-forward sake, making this a natural bridge for bourbon and whiskey lovers.
Tasting Notes
A warm, inviting nose of oak, spice and baked fruit. The palate centers on butter-poached apple and ripe peach wrapped in a spiced custard of cinnamon and allspice, with hints of toasted coconut, cooked plum and toasted rice. Smooth and velvety, with a long, warming finish. Think of a lightly oaked California Chardonnay with a bourbon accent.
Serve chilled (around 50°F), or gently warmed (around 90°F) to bring the spice and oak forward.
Food Pairings
Lovely on its own before or after dinner, or with nuts, dried fruit and a mild, dry cheese like Manchego. At the table, try it with wagyu beef, roast chicken, butter-poached lobster or macadamia-crusted mahi-mahi. It also stands up to dessert.
Specs
Classification: Junmai (Genshu, bourbon barrel aged)
Rice: Calrose (California)
Polishing Ratio: 70%
Alcohol: 18%
Brewed in: Berkeley, California
Size: 720ml
Certified kosher and gluten free
The Brewery
Takara Sake USA brews in Berkeley as the American arm of Kyoto's Takara Shuzo, the makers of Sho Chiku Bai and the Sparkling Mio already on our shelves. MU|WA is their craft collection, where Takara's brewers experiment beyond traditional styles.
