Cloudy sake “Yatsushika Nigori” Junmai

Description

This sake from the Yatsushika brewery in the southern prefecture of Kyushu belongs to the “cloudy” or “nigori” family: a small portion of the rice used to brew it is in the bottle.

It is the product of a unique double fermentation: two types of microorganisms work simultaneously during the brewing process. The first is Aspergillus oryzae. This fungus, better known as koji in Japan, converts the starch in rice grains into glucose. The second is a yeast, wild or selected, which converts this glucose into alcohol. The art of brewing sake lies in harmonizing the work of the koji and the yeast, controlling the temperature, the amount of rice available, the composition of the water used, and so on. It’s a complicated business.

The characteristics of Yatsushika Nigori speak volumes about this complex task. Its notes of coconut and lychee bounce off a lovely lactic acidity, supported by an inevitably thick texture. The fermented rice is packed with amino acids from the work of the koji, giving this sake a powerful umami: the salivary glands tingle and the aromas are vast. A few slices of hard cheese will only enhance these impressions.

Storing:

This sake should be stored in a cool place, between 2 and 5°C. As with all sake, we recommend keeping it away from light. For longer storage, it’s best to store the bottle upright in a dark place. Laying the bottle down brings the sake into contact with the cork, which can be damaging.

Ingredients:

Water, rice, koji rice (alcohol: 15%)

Shelf life:

Before opening and under the right conditions (as described above), this sake can be kept for years. After opening, it’s a matter of taste: the “classic” shelf life is about ten days in the refrigerator, but some aficionados let their bottles mature in the refrigerator for three to four weeks, or even longer. It’s all a matter of taste: the “classic” shelf life is around ten days in the fridge, but some enthusiasts let their bottles evolve in the fridge for three to four weeks, or even longer.

Serve chilled:

We recommend serving at a temperature between 8 and 10°C. A wine glass will allow you to appreciate the bouquet better, but a sake cup will reveal more of its texture. Don’t worry, it’s excellent either way.

Alcohol abuse is dangerous to your health. Drink in moderation.