Kuniko Mukai constantly experiments with unusual rice and yeast combinations and the Ine Mankai, is the result of one of these innovations. Utilizing an ancient variety of red rice in fermentation, it’s rare to see red rice used commercially.

This was perhaps another good example of a drink which had far too much body and power. It could be interesting on its own, but so far as it goes in food pairing, it just doesn’t seem to work. Sometimes you need to make a choice between what is more important; balance between food and drink, or individual style, or just the idea of selecting products that you think are all impressive but are somehow disjointed.

One of the key factors in food pairing with Japanese wines, is defined by the right fruit, acidity and overall power. In many instances some sakes are avoided that have too much fruit, especially with Japanese food because they dominate the palate and overshadow the food. There is no doubt my mind that this was the case.