Our classic is a robust, umami laden sake balanced with crisp acidity and sweetness. Notes of lychee, pear and apple can be found on the nose. On the palate white grape, yogurt and soursop giving a creamy yet zippy finish.
ABV: 14%, SMV: -8%, Acidity: 2.0
INGREDIENTS: Rice, water,yeast, koji
PAIRINGS: Deep fried foods, grilled meats, cheese
Soft and easy to drink. The yeast in this sake gives natural banana undertones that are accentuated by the tropical aroma of guava and enlivened by the citrusy kumquat.
ABV: 12%, SMV: -10%; Acidity: 2.5
INGREDIENTS: Rice, Yeast, Koji, Water, guava (8.3%), kumquat (0.2%)
PAIRINGS: fresh salads, raw fish, oysters
Intense and expressive. The perfumey aroma of passion fruit is paired with a bouquet of citrus courtesy of the cubeb pepper.
ABV: 12%, SMV: -12, Acidity: 1.8
INGREDIENTS: Rice, Yeast, Koji, Water, passion fruit (9.7%), cubeb (0.2%)
PAIRINGS: vanilla ice cream, fruits, white chocolate
Our koji nerds work hard to craft the best sake using locally grown rice and seasonal ingredients. The alchemy of transforming a simple grain of Vietnamese rice into liquid gold is our pride and joy
When the rice arrives at our brewery it still has flour and debris from the milling process. So washing our rice is the first step in making good sake.
We steep our rice in water. Our goal is a certain level of moisture absorption so that our rice will have the correct consistency after steaming.
We steam the rice to gelatinize the starchy inside of the rice and dry out the outside. This will provide the koji with a perfect environment to grow.
We spread koji fungus’ spores and tend to the koji as it grows for 48 hours.
We make the starter mash for the batch of sake. This is where the yeast will multiply before it is added to the main mash.
Here we add additions of rice, water, and koji to the main mash. This is a four day process. Once done, the moromi will begin to ferment. During fermentation we will stir and occasionally
Once the sake reaches a desired level we will begin to press. At Mùa Brewing we use the fune press method. This means we fill bags with sake mash and lay them into a large box.
We then add pressure and the sake is pushed through the bags and runs clear into storage tanks. The rice less that are left over are known as “Kasu”.
We let the sake rest in maturation tanks after pressing. Our fruity flavors come forward as the sake’s alcohol and acid mellows out.
This step is to sanitize the sake and bottle for long term storage. By heating up the bottle we kill any yeast and denature any enzymes left in the sake. Heating of the sake also rounds out the flavor.