Ozeki Nigori Sake 375 ml

Product Information

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). Nigori have wide range of texture and sweetness. It can be made in any grade, or style like nama or sparkling! Ginjo sakes present the first degree of premium sake. Ginjo ( ginjo-shu) uses rice that's been milled to at least 60% of the original grain size. Now take a sip and let the sake roll over your tongue. Think about your first impressions (the front of the palate), how it changes (the middle), and then spit (or swallow) and then the finish. Revisiting the aroma might help expose new layers now that you have tasted the sake. It is a good idea to write down what you sense — add your thoughts on the sensations of flavor, texture and finish to the notes you made for aroma. As with any tasting exercise it is important to start hydrated and to drink water throughout. For this side-by-side tasting start with the Momokawa “Organic” Junmai Ginjo. Notice the crystal clear, colorless nature of the sake. Sample the aroma of the sake and make a note of what you detect. Swirl the sake in the glass and smell again. Really enjoy the aroma of this sake thinking about the fruit, flower, grain or herbal notes you detect. Take a small sip, swirl it around your mouth and spit it out.

To achieve this complex creation process, there are various elements that come into play, all of which are extremely important. Nigori or nigorizake ( 濁り酒; にごり酒) is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%. [1] Description [ edit ] A step up lies junmai sake, which is polished to at least 70% (ie 30% of the rice has been stripped away). These tend to have more umami, savoury flavour profiles. Rather confusingly, 'junmai' also refers to unadulterated sake; non-junmai sakes have distilled alcohol added, to add new notes and smooth out flavours. Honjozo is non-junmai sake polished to at least 70%, and often is well balanced and a good companion for food. The food profile is somehow similar to the drink. This is probably the most successful approach…but might not be the most spectacular… For example: koshu sake with chocolate ( both on similar levels of sweetness and maybe bitterness). Many sake connoisseurs prefer standard junmai sakes warmed or at room temperature rather chilled. Honjozo( honjozo-shu)

Top nigori sake recommendations

On the nose are notes of banana, grass and a hint of pineapple. The palate is crisp, dry, and has a nice acidity to the finish that hints at citrus. If you normally select an unoaked white wine then try this nigori. After the rice is collected, it's milled to remove the outer shell. This milling process is called rice polishing. This step is essential in determining the quality of the final brew.

Does nigori go bad? Nigori, unfiltered sake, often gets confused with unpasteurized sake. However, this type is usually pasteurized twice like other regular sake so it can last about the same time. 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. To test these theories, we did an experiment, placing the sake under three different environmental conditions.

Unpasteurized sake are examples of delicate sake that need extra attention when it comes to storing. At Tippsy, there are three subcategories of unpasteurized sake: There are many styles of sake, among them finely crafted, perfumed daiginjo; mushroomy, characterful junmai; milky, sweet nigori; bubbly sparkling sake; and more. In food we can find certain interactions that would make the drink taste harder or softer. If we have very sweet food, the drink will taste totally different, and we would have a perception of bitterness in it. If the food is very salty, we will tend to feel that the drink is sweeter… When we found that a dish is very savoury or delicious, we have to think it is the umami that enhances that sensation. Umami is basically glutamatic acid, found in many products (soy sauce, kombu, tomatoes, cheese…). Somehow it is hard to pair a very “umaminous” dish with wine, However with sake it works perfectly well. It has a fruity nose with notes of melon, banana, cotton candy and steamed rice. On the palate are light notes of green melon (honeydew) and rice. The front, middle and finish of the palate show the complexity of this beautiful nigori. There is a great balance between a gentle sweetness on the front of the palate and a dryness on the finish.

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. You can learn more about how to store sake and chill sake properly with the Tippsy Sake Guide. 4 Types of nigori sake and food pairing tips JUNMAI: No minimum polishing ratio (if greater than 70% it must be clearly indicated on the label). Make sure to avoid a place that can have a drastic temperature fluctuation. Store in a cooler place with minimum temperature change. SmellTexture in sake is much more noticeable than in wines, in fact, my friend and world class sommelier and recently writer, Ferran Centelles (ex El Bulli, now el Bulli foundationand Jancis Robinson contributor) explains in a very visual way, sake interactions in the mouth as “little men working on all corners in your mouth at the same time”, stating that if it was wine, ”we would feel this little men only working on certain areas”. Generally, when you see sake on a drink menu at a restaurant, you will find at least one cloudy style sake (nigori sake). Getting to know nigori sake can help you feel supported when you face a complicated sake list. The following recommendations will give you a good selection to learn from and enjoy, either on their own, or with the foods you normally eat. Nigori sake tend to be a little easier to pair with spicy, creamy, grilled foods and desserts. Tozai “Snow Maiden” Pour sake into an ice cube mold and freeze for 2 to 3 hours. Pull out the frozen sake into a cup and pour milk as much as you like. Eat with a spoon like a sorbet! 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. As a rule, the more polished the rice, the more delicate the sake, with floral and fruit notes dominating. This tends to be the more refined, high-end stuff, whereas less polishing results in a deeper – some say rougher – style of sake, with bold umami flavours and a certain oiliness on the palette.