| Brand | Ozeki |
| Region | California, USA |
| Spirits Type | Sake |
| Spirits Style | Nigori |
| ABV | 14.5% |
Product details
Ozeki Sake, established in 1711 in Japan's Nada district of Hyogo prefecture, has a rich history of over three centuries in sake brewing. In 1979, Ozeki expanded internationally, becoming the first Japanese sake producer to establish a brewery in the United States. Ozeki Nigori Sake is a testament to the brand's dedication to traditional brewing methods, offering a unique and authentic sake experience.
Nigori, meaning "cloudy" in Japanese, refers to this sake's appearance and texture. Ozeki Nigori Sake is roughly filtered, allowing some rice sediments to remain, which contributes to its creamy texture and rich flavor. This unfiltered approach results in a sweet and full-bodied sake, making it a popular choice for those seeking a distinctive taste.
Rice: Calrose | Polishing Ratio: 70%
On the palate, Ozeki Nigori Sake presents well-balanced sweet tropical flavors with hints of banana and coconut, leading to a rich finish. Its creamy and slightly grainy texture enhances the overall tasting experience, offering a delightful contrast to more refined sakes.
This sake pairs excellently with desserts and can also complement spicy foods. Its sweetness balances the heat of spicy dishes, while its rich flavors enhance the enjoyment of various desserts. For optimal taste, it is recommended to serve Ozeki Nigori Sake chilled and to shake the bottle well before pouring to ensure an even distribution of rice sediments.
Ozeki Sake, established in 1711 in Nada, Japan, has a rich history of sake brewing that spans over three centuries. The production process begins with the careful selection of high-quality rice and pure water, essential components for crafting premium sake. The rice undergoes polishing to remove the outer layers, enhancing the purity of flavor. Subsequently, the rice is washed, soaked, and steamed to achieve the ideal texture for fermentation. A portion of the steamed rice is inoculated with koji mold (Aspergillus oryzae) to convert starches into fermentable sugars, forming the koji rice. This koji rice is then combined with steamed rice, water, and yeast in fermentation tanks, initiating the multiple parallel fermentation processes unique to sake production.
Throughout fermentation, Ozeki's toji (master brewers) meticulously monitor temperature and other conditions to ensure optimal yeast activity and flavor development. After fermentation, the mash is pressed to separate the liquid from the solids, resulting in fresh sake. This sake is then filtered, pasteurized, and aged for a specific period to harmonize flavors before bottling. Ozeki's dedication to traditional craftsmanship, combined with modern techniques, ensures the production of high-quality sake that reflects the rich heritage and meticulous attention to detail characteristic of the brand.
