| Brand | Noguchi |
| Region | Ishikawa, Japan |
| Spirits Type | Sake |
| Spirits Style | Muroka, Nama, Genshu |
| ABV | 19% / Rice Polishing: 60% |
Product details
Noguchi Premium Nouveau is a limited-edition sake released annually by Noguchi Naohiko Sake Institute to celebrate the year's first pressing. This unfiltered, undiluted genshu showcases the brewery's dedication to freshness and quality. It features a smooth, supple mouthfeel with a harmonious balance between moderate richness and lively acidity, resulting in a juicy flavor profile. A pleasant bitterness adds a refreshing finish, making it a special treat for the year-end and New Year's season.
Rice: Gohyakumangoku | Polishing Ratio: 60%
On the palate, Noguchi Premium Nouveau offers a smooth, supple mouthfeel with a harmonious balance between moderate richness and lively acidity, resulting in a juicy flavor profile. A pleasant bitterness adds a refreshing finish, making it a special treat for the year-end and New Year's season.
The dynamic flavors of Noguchi Premium Nouveau pair harmoniously with dishes that highlight minerality and natural ingredients. Its slight bitterness and fresh astringency make it an excellent match for foods with clean, bold flavors, enhancing both the sake and the cuisine. Perfect for marking special occasions or simply elevating a meal, this sake is a celebration in every glass.
Noguchi Naohiko Sake Institute, established by the esteemed sake master Naohiko Noguchi, is dedicated to preserving traditional brewing methods while embracing innovation. The institute is situated in Kanagaso, Komatsu City, a mountain village renowned for its pristine natural environment. The brewery sources its water from the subsoil of Mount Hakusan, known for its purity and quality, which is essential for crafting exceptional sake. Under the guidance of Mr. Noguchi, who began his brewing career at 28 and is celebrated as one of the Four Guardians of Heaven by the Noto Toji Guild, the institute continues to uphold the philosophy of "making good sake and making people happy." The young brewers, selected by Mr. Noguchi, work closely with him to adapt to the ever-changing conditions, meticulously carrying out various processes. By combining decades of accumulated data with the latest technology, they produce sake that is delightful when freshly pressed and deepens in complexity with age.
