Mifuku Akinouta Junmai-ginjo Unpasteurized
Mifuku Akinouta Junmai-ginjo Unpasteurized
Mifuku Akinouta Junmai-ginjo Unpasteurized
Mifuku Akinouta Junmai-ginjo Unpasteurized
Mifuku Akinouta Junmai-ginjo Unpasteurized
Mifuku Akinouta Junmai-ginjo Unpasteurized

KURA ONE®

Mifuku Akinouta Junmai-ginjo Unpasteurized

Title

Koka, Shiga, is home to Minakuchi-juku, an Edo-period Tokaido post town that still thrives. Here, Mifuku Shuzo sake brewery brews delicious sake with soft subterranean water. The water is filtered through the strata of Lake Biwa, an ancient lake about four million years old and rare worldwide. They combine rice nurtured by that same water to craft sake with a gentle suppleness, good balance of minerality, and a lingering finish that vividly evokes the Koka terroir.
Title

Rice: 100% Aki no Uta from Shiga
Alcohol: 15%
Rice polishing ratio: 60%

Title

Volume: 200mL
Size: 5.8 × 5.8 × 9.9 cm

Area

Koka | Shiga

Koka in Shiga lies where mountain valleys and broad basins meet. Simply walking through rice fields veiled in morning mist has a way of clearing the mind.

 

Minakuchi-juku, one of the post towns of the historic Tokaido route developed in the Edo period, still lives in the streets here. Latticed facades, old merchant houses, and gently curving roads make time seem to slow as you walk. Museums recalling Koka’s ninja history, locally made pottery, and fragrant regional tea add easy detours. By evening, local sake and Omi cuisine bring the character of the place into sharper focus.

 

Travel a little farther and Lake Biwa opens up. Shirahige Shrine in Takashima, known for its torii gate standing in the lake, is one of Omi’s oldest shrines, with a history of around 2,000 years. Its vermilion gate floating above the water gives the landscape an almost sacred stillness.

 

Koka is a place where the memory of an old highway and the quiet prayers of the lake can be experienced in a single day.

Tasting chart

The intended style is a light-to-medium-bodied, dry Junmai Ginjo Nama that remains supple without becoming thin. The palate leans drier than neutral, opening softly and cleanly before the finish gains definition and crispness.

 

Shiga-grown Aki no Uta rice gives a gentle grain character, layered with the fresh liveliness of nama sake for a smooth texture. Acidity stays understated, while umami supports the mid-palate. The finish does not linger heavily, instead leaving a calm depth suggestive of Koka’s landscape.

 

Soft spring water filtered through the ancient geological layers around Lake Biwa brings roundness, with enough minerality to leave a memorable impression. Serve chilled for definition; as it warms slightly, the rice character opens. Particularly good with grilled fish, salt-grilled chicken, and dishes built around dashi.

※ The tasting chart is not an evaluation by a celebrity sommelier or sake professional. It represents the flavor profile the brewery set out to create. Use it as a guide and enjoy the sake as though you were in conversation with the brewer.

Brewery

Mifuku Shuzo

Mifuku Shuzo was founded in 1917 in Minakuchi-juku, an old Tokaido post town in Koka, Shiga. The phrase “shinobi-zake,” or ninja-country sake, carries a trace of the region’s identity into each bottle.

 

The brewing water is soft spring water that passes through geological layers in the Yasu River basin around Lake Biwa, an ancient lake roughly four million years old. Its softness is balanced by a measured mineral quality, leaving the finish clear and composed.

 

Yamahai brewing is one of the brewery’s foundations, using naturally occurring lactic acid bacteria to build acidity and umami that work especially well with food and warm sake. Its Shiga-rice-focused limited series Sanrensei received Platinum at Kura Master 2024. Sparkling sake and the lower-alcohol Shippo line add further expressions of Koka’s character.