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- Shirakawago Cloudy Junmai unpasteurized undiluted without charcoaled (720ml)
Shirakawago Cloudy Junmai unpasteurized undiluted without charcoaled (720ml)
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¥1,570 w/o tax
- *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.
- *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, unpasteurized undiluted without charcoaled" is Japan's richest unfiltered "nigorizake" produced by a sake brewery specializing in nigorizake by directly bottling the sake and storing it at temperatures below 0℃ to impede fermentation. 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. Additionally, as this sake is unpasteurized, its lively taste profile is reminiscent of freshly-brewed sake and allows you to enjoy its creamy and pure sweetness as well as its pleasant and subtle sparkling texture. This sake can be served cold as it is, 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 (jamón), dishes with white sauce and hollandaise sauce, beef stew, steak (with gravy), roast beef
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
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 7.8 x 7.8 x 29.5 cm |
| Weight | 1.2kg |
| 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% |
