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Mimurosugi “Karakuchi”
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Mimurosugi “Karakuchi”

Nara prefecture

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Uncommon rice, unique taste

There are a few sake rice you probably hear about a lot, but this sake utilizes one that’s not so common, Tsuyuhakaze from Nara. The brewers wanted to make a dry-style sake that went beyond being just dry. They wanted dry mixed with umami and got just that. A gentle aroma with some minerality leads into a combination of bold flavors like oak, walnut and almond with some lasting satisfaction.


Brand Mimurosugi
Brewery Imanishi Brewing Company
Category Junmai
Subcategory Namazume
Taste Profile Rich & Dry
Rice variety Tsuyuhakaze
Yeast variety Association No. 9
Alcohol 15.0%
RPR ? 60%
SMV ? +5.0
Acidity ? 1.9
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Mimurosugi “Karakuchi” is cold (40-60°F), room temp (70°F) or hot (120°F-).
  • Recommended
  • Not Recommended


Mimurosugi “Karakuchi” - Nara prefecture

Mimurosugi is made in Nara prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Melon

  • Banana


Recommended Pairing

  • Meat

  • Cheese

  • Seafood


Imanishi Brewing Company

Established in 1660, Imanishi Brewing Company is located near Omiwa Shrine which looks after brewmasters at the foothills of Mt. Miwa. As the mountain itself is considered the god of health, the water flowing from it is said to be spiritual and healing. They only use rice grown with this water, and brew with the same groundwater. Their brand name Mimurosugi comes from Mimuro, an old name for this mountain, and sugi, for the abundance of Japanese cedar. As the only brewery left in Miwa, they aim to raise recognition as the sacred place for sake.

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