If you are not familiar with nigorizake then do not be alarmed – the unique characteristic of this type of sake is a cloudy brew. The cloudiness comes from the fact that these sake are unfiltered – or in the case of Misty Mountain, partially filtered – leaving some of the rice lees still in the bottle.
What does this lend? For Misty Mountain, it lends a particularly zesty/lively flavour and a slightly chewy texture. Misty Mountain is also made using the ancient bodaimoto method, which tends to yield slightly earthier and sourer sake (this is a good thing!).
The combination of all these factors is remarkable: fresh fragrance and a ‘sweet and sour’ flavour with notes of zesty lemon, passion fruit & pepper, a slightly chewy and thick mouthfeel, and a long and peppery aftertaste.
Suitable for heating, this sake pairs well with blue cheeses and spicy/peppery dishes.
Ingredients: water, rice, koji, yeast
FOOD PAIRINGS
Blue cheese, spicy/peppery dishes
MASTER SPECS
17.5%
65%
-6
2.0
1.6
Omachi
If you are not familiar with nigorizake then do not be alarmed – the unique characteristic of this type of sake is a cloudy brew. The cloudiness comes from the fact that these sake are unfiltered – or in the case of Misty Mountain, partially filtered – leaving some of the rice lees still in the bottle.
What does this lend? For Misty Mountain, it lends a particularly zesty/lively flavour and a slightly chewy texture. Misty Mountain is also made using the ancient bodaimoto method, which tends to yield slightly earthier and sourer sake (this is a good thing!).
The combination of all these factors is remarkable: fresh fragrance and a ‘sweet and sour’ flavour with notes of zesty lemon, passion fruit & pepper, a slightly chewy and thick mouthfeel, and a long and peppery aftertaste.
Suitable for heating, this sake pairs well with blue cheeses and spicy/peppery dishes.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Find out moreOkRead more
