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Description
This cloudy sake, or ‘nigori’, is produced using the expertise of fourteen generations from Masuda Tokubei Shoten, one of the Kyoto region’s oldest breweries. The cloud of rice sediment that settles in the bottle releases aromas of white-fleshed fruits, enhanced by beautiful lactic acidity. It is a classic and a unique experience.
Storage:
This sake should be stored in a cool place between 2 and 5°C. As with all sake, we recommend protecting it from light. For prolonged storage, keep the bottle upright in a dark place. Laying the bottle down brings the sake into contact with the cork, which can damage it.
Ingredients:
Water, rice, koji rice. (Alcohol content: 17.5%)
Shelf life:
If stored under the right conditions (see above), this sake will keep for years before opening. Once opened, it’s a matter of personal preference: the ‘standard’ shelf life is around ten days in the refrigerator, but some enthusiasts leave their bottles to mature in a cool place for three to four weeks or more. It all depends on your preference for oxidised sakes.
Serve chilled:
We recommend serving this sake chilled, at a temperature between 8 and 10°C. A wine glass allows you to better appreciate the sake’s bouquet, while a sake cup reveals its texture more fully. Either way, it will be excellent.
Remember that alcohol abuse is dangerous to your health — please drink responsibly.
