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

• MASTER SPECS
• ABV:16%
• Polishing Rate:65%
• SMV:-6
• Acidity Metre:2.0
• Amino Metre:1.6
• Rice:Omachi