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Shirakawago Cloudy Junmai undiluted without charcoaled (720ml)

  • Shirakawago Cloudy Junmai undiluted without charcoaled (720ml)
  • Shirakawago Cloudy Junmai undiluted without charcoaled (720ml)
  • Shirakawago Cloudy Junmai undiluted without charcoaled (720ml)
  • Shirakawago Cloudy Junmai undiluted without charcoaled (720ml)
  • Shirakawago Cloudy Junmai undiluted without charcoaled (720ml)
  • Shirakawago Cloudy Junmai undiluted without charcoaled (720ml)

¥1,483

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  • *All prices shown are the product prices from the Japanpage:.
  • *Product price can be shown in multiple currencies as reference values.
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  • *All prices shown are the product prices from the Japanpage:.
  • *Product price can be shown in multiple currencies as reference values.
  • *Payment should be made in Japanese yen.
  • *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.

 "Shirakawago Cloudy Junmai, undiluted without charcoaled" is Japan's richest unfiltered "nigorizake"" produced by a sake brewery specializing in nigorizake. This sake was originally produced for the local traditional "Doburoku Matsuri" festival, and it is one of the very few Junmai nigorizake in Japan that use around twice the amount of sake rice for brewing as compared to regular sake. This amount of sake rice is comparable to Daiginjo which use less than 50% polished rice, and the secret to its delicious flavors lies in its brewing process that uses only high-quality sake rice. By drawing on the production method of Doburoku, this sake's unfiltered quality gives it an exceptionally rich cloudiness, allowing you to savor its creamy flavor. This product of the highest quality gives you the chance to indulge in its rich content and the natural flavors of rice all year round. It can be served cold at a temperature of around 10℃, or on the rocks in the sweltering summer heat. It is the ideal sake for pairing with dishes containing powerful seasonings as well as baked goods.

Pairing food proposed from Vendor
Ham (prosciutto and jamón), dishes with white sauce and hollandaise sauce, grilled eel, steak (with gravy), roast beef, blue cheese 

About "Shirakawago"
Shirakawago" is a "gassho-zukuri" thatched-roof village that has been designated as a UNESCO World Heritage Site. The brewery had received a request to produce "Doburoku," a sake that has been used at local festivals for around 1300 years, that can be sold all year round. This led to the creation of nigorizake which is similar in quality. The brand is committed to preserving the use of the best ingredients and the production method that brings out the flavors of nature, and aims to share the culture of nigorizake with the next generation.

Recommended temperature

  • Atsukan (50 - 55℃)
  • Jokan (45 - 50℃)
  • Nurukan (30 - 40℃)
  • Room temperature (15 - 20℃)
  • Hanabie (10℃)
  • Yukibie (5℃)

Type

Tag

Appearance

  • Clarity

    Transparency

    Hazy

  • Colour

    Colorless

    Dark brown

  • Intensity

    Water

    Deep

Nose characteristics

  • Intensity

    Low

    Strong

Taste characteristics

  • Light / Body

    Light

    Body

  • Sweet / Dry

    Sweet

    Dry

  • Simple / Complexity

    Simple

    Complexity

  • Acidity

    Low

    High

  • Umami

    Low

    High

  • Finish

    Low finish

    Long finish

Aroma and flavor

Detailed information

Volume 720ml
Size (L W H) 7.8 x 7.8 x 28.5 cm
Weight 1.2 kg
Ingredients Rice, rice koji, water
Region Gifu
Alcohol content 14%vol.
Sake Meter Value ? ?An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer. ±-25
Acid level ? ?An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness. +2.0
Polishing ratio ?? Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake. 70%
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※We do not sell alcoholic beverages to underage.

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