Mujohai

Mujohai is the representative brand of Nara Toyosawa Sake Brewery, named in 1995 by Professor Emeritus Takeo Koizumi of Tokyo University of Agriculture as "I was thinking of naming it if I could meet an unsurpassed sake". It has a refreshing mouthfeel and goes well with any dish, and is also recommended for Chinese and French cuisine.
The raw rice is Yamada Nishiki, the polishing ratio is 60%, the alcohol content is 15%, the sake meter value is +3 dry, the acidity is 1.4, and the association No. 1801 yeast is used. Since its founding in 1868, it has been dedicated to handmade sake brewing with almost no mechanization, and it is a brand that is the fruit of the technology of the brewery where 80% of the sake produced is occupied by specially designated sake of Junmai sake or higher.