The history of Shirakawago sake is closely linked to the Doburoku festival which is held every year from late September to early October in Shirakawa-go, to celebrate the good rice harvest.

A sake for nigori sake lovers! Shirakawago is the densest nigori sake in the world: its sediments can reach 90% of its capacity.

Pure rice sake (nigori zaké) it is characterized by its richness. Brewed with more rice than in the usual manufacturing process, it is a cloudy sake with a milky color and strong taste reminiscent of Doburoku, a rural rice alcohol precursor of sake. Its exquisite balance between sweetness and acidity makes it a true rice delight.

Although it is best drunk pure and chilled to fully appreciate its natural unami, it can be relaxed with sparkling water to create a "Nigori highball" and enjoy a new tasting experience, made possible by the richness of this Nigori-zake.

Very popular in Japan, Shirakawago sake can be enjoyed all year round.

Tasting note: cloudy and milky color, creamy texture, dry flavor, intense rice taste. Its exquisite balance between sweetness and acidity makes it a true rice delight.

Pairings: strongly seasoned and spicy dishes, grilled meats (yakiniku, yakitori, eel...), pickles.

Shirakawago Nigorizake Sake 白川郷純米にごり酒 300ml

14,80 €

Quantity

Brewery : Miwa Shuzo, 1837

Region : Gifu

Type: Nigori (“cloudy” sakes containing rice residue from fermentation)

Rice : Akebono (local variety)

Seimai Buai (rice polish): 70%

Yeast : Kyokai #7

Alcohol : 14,5%

Grade/SMV : -20

Acidity : 2

Service temperature: chilled (10°)

Size : 300 ml

Storage: away from light and heat. After opening, keep refrigerated and consume within 4 to 5 weeks.
Founded in 1837, Miwa Shuzo is located in Ogaki Town, known as the Water Town, in Gifu Prefecture, in the heart of the Japanese Alps.

The brewery's most famous brand, Shirakawago, is the result of a request in the 1970s from the mayor of Shirakawa, a historic village listed as a UNESCO heritage site, to produce Doburoku sake, a traditional viscous cloudy sake then handcrafted by the villagers, intended for the Doburoku festival, as a souvenir for the ever-increasing number of visitors.

Kenji Miwa, 8th generation brewmaster today at the head of Miwa Shuzo, wishes to continue producing cloudy sakes with the same ambition: “I want to pass on something about Shirakawa-go, to preserve the history and culture of Japan, through alcohol."
It is a historically traditional festival during which villagers make local Doburoku sake in the cellars of Shinto temples and give it as an offering to Shinto shrines, to thank the mountain gods for safety, peace and a good harvest. rice.

Served for nearly 1,300 years, Doburoku was long banned from marketing, its manufacture being artisanal and reserved for consumption in temples during the festival.

In 1995, Shirakawago, located in Gifu prefecture in the heart of the Japanese Alps, became a UNESCO World Heritage village for its many traditional Gassho style houses. Houses preserved by the union of villagers for hundreds of years, most of which are now open to the public.

It was then that the village mayor asked the Miwa Shuzo brewery to produce sake for the Doburoku Matsuri (Doburoku festival) as a souvenir for visitors, in order to sell and drink it all year round.

The 6th generation of Miwa Shuzo accepts and offers a Nigori Zaké which is close to the taste of Doburoku and respects traditional know-how and the quality of local ingredients. A unique Junmai Nigori sake, which has a Nihonshu-Do of -25°, whose taste left a lasting impression.

After long negotiations, the authorities authorized the sale of Nigori Zaké. The Shirakawa village is delighted with this decision and the committee votes for the right to register the product under the name ''Shirakawago''.

Today Shirakawago Nigorizaké is very popular throughout Japan and the whole world.