| Brand | Ozeki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 9% |
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's Nigori Sake line showcases the brand's dedication to traditional brewing methods while introducing delightful fruit-infused variations, including Pineapple, Strawberry, and Yuzu flavors.
Nigori, meaning "cloudy" in Japanese, refers to this sake's appearance and texture. Ozeki Nigori Sake is partially filtered, allowing some rice sediments to remain, which contributes to its creamy texture and rich flavor. The infusion of natural fruit flavors—pineapple, strawberry, and yuzu—adds a refreshing twist to the traditional Nigori sake, offering a mildly sweet and fruity taste that appeals to both sake enthusiasts and newcomers alike.
Rice: Calrose | Polishing Ratio: 70%
Using the best rice from Northern California and fresh pineapples from Costa Rica, it presents a sweet, sour, and creamy profile, harmoniously blending the tropical essence of ripe pineapples with the rich texture of Nigori sake.
These fruit-infused Nigori sakes pair excellently with desserts, enhancing fruity flavors and creamy textures. For optimal enjoyment, serve these sakes chilled, and gently shake the bottle 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.
