Shirakawago Junmai NigoriNigori (unfiltered)
This junmai nigorizake extravagantly uses twice the normal amount of rice used to make normal sake.
The process of making Doburoku sake leaves the mash in the sake, making it extremely dense and cloudy.
Paring Recommendation: Prosciutto, Smoked Salmon,
Beef Steak, Japanese Cream Stew, Cheese (wash type)
Produced by Miwa Shuzo, Gifu, Japan
Established in 1837.
The mainstay of Miwa Shuzo, the Shirakawago Junmai Nigorizake, was first produced at the request of the Shirakawa village, now a world cultural heritage site for its rafted roof houses, to be gifts of o-miki (sake offerings in shrines) for the Doburoku Festival.
The idea was to make a ‘Doburoku’ product as close to that served at the Doburoku Festival to make the townspeople happy.
To do this, pure rice was used and an exceptional sake with a Japanese sake ‘do’ (a standard measure of sweetness/dryness) of minus 25 was created.
Name: Shirakawago Junmai Nigori
Class: Junmai Nigori
Rice: Japanese rice
Rice-Polishing Ratio: 70%
SMV: -25 (sweet)
Brewery Location: Gifu, Japan
Serving Suggestions: serve chilled
Food Pairings: Prosciutto, Smoked Salmon, Beef Steak, Japanese Cream Stew, Cheese (wash type)
Tasting Notes: extremely dense and cloudy. This density and the natural deliciousness of the rice creates a refined ambrosia with a stable taste that can be enjoyed year-round. It is best served chilled to 10 degrees, or on the rocks at the height of summer.