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Nigori saké, like Momokawa Organic Nigori, is coarsely filtered, leaving flavorful and aromatic sediments in the drink, resulting in a creamy and cloudy texture.
his innovative creation from Akashi-Tai blends traditional sake brewing techniques with a secondary fermentation method, highlighting the skill of their toji. With its fresh and light character, this sparkling sake is versatile enough to be enjoyed solo.
The gold medal for three consecutive years at The U.S. National Sake Appraisal, this sake boasts a subtle melon aroma and a perfect balance of sweet and dry flavors. Its robust taste invites a second glass to fully appreciate its complexity.
Rich aroma of tropical fruits, mango and pineapple with caramel and nuts. The gorgeous juicy taste and refreshing taste of apple and yogurt with pleasant acidity. Complex multiple layers of flavor and a clean and dry finish.
The steamed rice is mashed by hand painstakingly and with enormous care - such is the Kimoto brewing method. From this very traditional and laborious style of brewing, a uniquely umami-rich yet delicate and silky sake is born.
This nigori is made using the same local French ingredients as WAKAZE “Classic,” but with some of the rice sediments left in the bottle. The sediments in this nigori bring out a silky-smooth rice flavor accompanied by a soft, soothing aroma.
True sake lovers will be satisfied with a glass of yamahai sake. Tamanohikari Brewing Company spends extra time and care during the brewing process, but the result is well worth the wait.
Tengumai Black is aged in Shata Shuzo's brewery for much longer than the rest of their line, and the effect is quite apparent - the elegant, mature aroma and taste mend and mellow the cracks in one's soul. Best enjoyed chilled.
Nose full of malt and alluring honey, which goes along with the slight gold tint of the sake. On the tongue this sake delivers a bright macadamia nut flavor backed by caramel sweetness with just a touch of astringency.
From the heady, mixed fruit aroma to the perfect amounts of umami and dryness, this sake is sure to satisfy. Be sure to relish the flavor by trying it chilled.
A rare treat for the adventurous, Kuro Kabuto Muroka Junmai Daiginjo is brewed using Black Koji (Kurokoji) instead of the usual Yellow Koji (Kikoji), contributing to a very unique and interesting flavor profile.
