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
Oak, warm spice and baked fruit come up first on the nose. The palate is rich and round, with spiced apple and ripe peach folded into a creamy, custard-like sweetness, plus a touch of toasted coconut, stewed plum and roasted rice in the background. The texture is velvety and the finish lingers with a gentle warmth. Picture a lightly oaked California Chardonnay with a splash of bourbon.
Serve chilled (around 50°F), or gently warmed (around 90°F) to coax out more of the spice and oak.
Food Pairings
A great after-dinner sipper, or set out a board of roasted nuts, dried apricots and aged Manchego. With dinner, reach for richer dishes like grilled steak, roast chicken, lobster with drawn butter or seared mahi-mahi. It even holds its own with dessert, especially anything with caramel or baked apple.
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
Oak, warm spice and baked fruit come up first on the nose. The palate is rich and round, with spiced apple and ripe peach folded into a creamy, custard-like sweetness, plus a touch of toasted coconut, stewed plum and roasted rice in the background. The texture is velvety and the finish lingers with a gentle warmth. Picture a lightly oaked California Chardonnay with a splash of bourbon.
Serve chilled (around 50°F), or gently warmed (around 90°F) to coax out more of the spice and oak.
Food Pairings
A great after-dinner sipper, or set out a board of roasted nuts, dried apricots and aged Manchego. With dinner, reach for richer dishes like grilled steak, roast chicken, lobster with drawn butter or seared mahi-mahi. It even holds its own with dessert, especially anything with caramel or baked apple.
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.