Ozeki Nigori Sake 375 ml

Product Information

Japan's signature drink has been brewed for around as long as hanami celebrations have existed, with historians dating its invention to the Nara period (710-794), although booze of various forms has been drunk on the island from at least the third century. Now, that you've got some idea of what to expect, let's take a look at all the different sake types. For each of the main varieties, we've included sake taste profiles& characteristics. The main types of sake Junmai ( junmai-shu) For a master sake brewer ( toji), water is, along with rice, one of the most important elements in brewing a great sake. Many sake breweries are located close to mountain streams and underground springs.

Doburoku” is unfiltered sake while nigori sake is cloudy sake (because it was strained through a coarse filter). At the end of brewing, doburoku is not filtered or strained. Doburoku is closer to the original sake although now it is often brewed using pitched yeast (not ambient), and sake specific koji (not miso koji). In general, junmai sake offers a fuller body and more savory notes than other varieties. You'll also often sense a pique of acidity.Ginjo sake is fermented using special yeasts for longer periods of time. Fermentation is also done at colder temperatures than run-of-the-mill junmai or honjozo. The result is a flavor that's more complex and less earthy. Opening a bottle of sake will expose the liquid to the air. This will gradually start the oxidation process and eventually lead to the sake developing an unpleasant flavor.

Due to the Japanese wanting to become more western, wanting to drink beers and whiskey and cognacs, the poor little sake brewers have really had a hard time," says Cheong-Thong. The thinning out has, however, had the unexpected benefit of improving production standards, and slowly sake's popularity is rebounding as more premium examples appear, in which history meets modern brewing techniques. I really liked this sake. It has the style reminiscent of Italian Pinot Grigio and will be a great pairing sake with carpaccio and caprese salad. 2: Room temperature Photo by Alice Hama.

Top nigori sake recommendations

A noticeable factor is the serving temperature, and for sake this plays a more important role than with wine, as the temperature can range from -5C° to over 50C°, and same sake at various temperatures, can give you a totally different perception. Normally we would serve the Ginjo-ka sakes colder than the Junmai or Honjoso, that could even be served at warm (KAN SAKE) enhancing the umami and sweetens that might be unappreciable when it is cold. With food, we can use this warm sake to accompany, for instance, a Japanese hot pot, or even simmered fish. Daishichi "Yukishibori", Fukushima A refreshing, unusually dry nigori sake. This sake is lightly sparkling. "Yukishibori" means "squeezed snow,"—a famed fermentation expert said the sake was like experiencing the essence of the snow in Japan's Tohoku region. Daishichi's nigori is not as rice-y as most, and can be enjoyed as an aperitif. On the nose look for notes of guava, cooked strawberry and ripe strawberry. The palate has an almost dried fruit like sweetness: think dried strawberry or raisin. Obviously, there is a beautiful natural strawberry flavor with a rich texture.

Junmai (without Ginjo or Dai Ginjo) tend to be much richer than ginjo-ka, less floral but more umami driven flavours, with pronounced acidity. Here are some common questions regarding how to store sake at home. Can’t find what you are looking for? Shoot us your questions through this form. Can you age sake at home? These categories of sake are not as stable as other regular sake with longer shelf life. Therefore, they need to be stored in the fridge, and for the best quality, it is recommended to consume within six to nine months. Next you have ginjo, at 60% polishing, and daiginjo, at 50%, both of which can be junmai or not. Here you get more delicacy, with fruit flavours, a smooth mouthfeel and clean aftertaste. Junmai versions ramp up the umami and acidity. How to drink sake The yeast starter (called shuboin Japanese) is then transported to a larger tank. It's combined with pure steamed rice, water, yeast, and koji rice in three increments over four days to create the mash ( moromi).Namazume is also a type of sake that is pasteurized only once, just after filtering and pressing. Seasonal sake released in the fall called “hiyaoroshi” or “akiagari” are some examples of namazume. I left the bottle in a cool place in the house without any sunlight. However, it is summertime in Los Angeles, so as you can imagine, I turn the AC on and off all the time. Therefore, I must admit that there were temperature fluctuations in the room which could have affected the sake. Since junmai is a broad classification, nailing down a flavor profile can prove difficult. Junmai sake can range between high-end daiginjo and affordable sakes at the lower end of the rice-polishing spectrum.