Unlike most nigori, or cloudy sake, which is made from less expensive and lower quality sake, this nigori is a junmai ginjo with its base “brew” being a favorite among many. It is also an “usu nigori” or “light nigori,” containing less rice solids, or kasu. The brewery makes it light so consumers can really taste the sake.

Tasting notes

This nigori is bright, lively and fruity but finishes dry. Although not super chewy, it has a nice “meatiness.” It’s texture is more prickly and lively on the tongue than milk-shaky.

Technical notes

Seimaibuai: 55% Nihonshudo: +1.0 Acidity: 1.5 Amino Acidity: .o8 Rice: Akita Sake Komachi Yeast: Special House Yeast Shubo Method: Sokujo Pressing: Yabuta Filtration: SF Filter Pasturization: Once