In addition to the water and rice, what is important for sake is the polishing ratio of the rice. Because the raw ingredients are simple, the aroma and taste can vary greatly depending on them, the production method and the rice polishing ratio.

"Mujaku uses the best polished rice milled down to 18% of its original size, which almost leaves only the “shinpaku” or the center of the rice.
Each grain of rice brings out a well-honed flavor."

The core of the sake brewing process and of rice itself is “shinpaku”.
The closer rice is to the shinpaku, the more you can experience the unique aroma of sake called “ginjoko” and enjoy sake with a clear taste.

Through the techniques of Japanese craftsmen, harvested Isehikari rice has been carefully polished like a diamond down to 18% of its original size.

While ordinary sake rice cracks after polishing down to 18%, Isehikari, the rice used for Mujaku, is a strong variety that never cracks and surprises many people.

Test results for protein content, which determines the taste of sake, demonstrated that Isehikari can be as good a sake rice as the Yamadanishiki* variety, since it contains 3.6% protein, the same as when Yamadanishiki is polished to 35%.

In 2022, Mujaku will enter the next stage.

An assemblage*1 (meaning “blend” in French) of 6 different vintages of Mujaku with different maturities (2016/2018/2019/2020/2021/2022) and characteristics, including “2016 Mujaku” which has aged for 8 years since Mujaku was first released.

MUJAKU WORLD is an assemblage created with the utmost attention to detail by the “toji”, or chief sake brewer, and its blue bottle is also decorated with a glamorous design. The design was created by Mai Ohta*2, a Finnish-based designer, and it expresses the gorgeous “world of Mujaku” based on the image of “hare no hi”, or traditional Japanese celebratory events. Even after you have finished drinking it, we would like you to enjoy the design bottle as a piece of art.

In addition, this limited-edition bottle creates new value by changing its shape.

After enjoying the special sake, if you return the design bottle by 2032, we will recycle it by having it transformed at the hands of a glass artist. Yamaguchi Prefecture glassblowers will cut the bottles one by one, heat them in a melting furnace, remove them, blow air into them, and use tools to shape them, a process that is repeated about 20 times. Using this blown glass technique, the bottom of the bottle is upcycled into a vase, and the top is upcycled into a cute work in the shape of a sparrow, which is also the symbol of Mujaku. (Valid if returned in 10 years by the end of 2032)

Because each one is individually handcrafted, every bottle of returned Mujaku will yield a one-of-a-kind glass craft work that is given to the customer. Although it will take some time, we want you to look forward to seeing it as the “personality” and “charm” of blown glass.

Through “MUJAKU WORLD”, we will propose a new way of enjoying Japanese sake by incorporating the wonderful memories and recollections of drinking Mujaku into your lifestyle in a different way.

This “sustainable design bottle” initiative was realized not only by farmers and breweries that inherited traditional Japanese culture, but also by combining the skills, dedication, and ideas of professionals such as glass blowers, craftsmen with skills in baking bottles, and global designers.

In the future, Mujaku will continue to pursue sustainability and work to contribute to the revitalization of local industries and economies.

Surrounded by the beautiful Nishiki River and mountains over 1,000 meters high, Nishiki-cho in Iwakuni City, Yamaguchi Prefecture is filled with nature.
In 1764, Horie Sake Brewery started brewing in this area famous for its natural beauty.

With a more than 250-year history, the 13th toji, Kazumasa Horie, has been brewing specialty sake that is enjoyed only by enthusiasts.

He thought that it is not interesting to make a beautiful sake that anyone can do, and aimed to create a sake only his brewery could. This opened the door to the unknown world of long-term aged vintage sake, different from koshu aged sake.

Toji Horie proved his abilities to the world by winning the highest trophy in the Junmai Daiginjo category at the International Wine Competition (IWC) in both 2017 and 2018 with the brewery's signature sake, Premium Kinsuzume.

The local raw ingredients are nurtured by the abundant water and beautiful nature of Nishiki-cho.
We have continued to make quintessential sake while combining the latest technology with techniques inherited over the generations since the mid-Edo period, passing on Japanese culture and traditions handed down through the ages.

The sake produced at this sake brewery is as nearly transparent, has a clear taste, and is characterized by its elegant, rich and refreshing flavor.

Since Toji Horie is particular about making raw sake with a lot of time and effort and only a select few handle it, the sake he brews is said to be rare and have high value because the number produced is small.