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Taiheizan “Nigori”
Taiheizan “Nigori”
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Taiheizan “Nigori”

Akita prefecture

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$36.00

Nostalgia in a bottle

The very fine sediments in this bottle are hand pressed, keeping a very fine texture. True to the regional style it finishes dry, and is incredibly food friendly. They’ve not submitted this to any competitions — this is a product they created to please the locals, with a bit of nostalgia towards “doburoku,” a more ancient brew. Recommended in a “guinomi,” a slightly larger ceramic cup to slow down your meal and to savor every sip.

Characteristics

Brand Taiheizan
Brewery Kodama Brewing Company
Category Honjozo
Subcategory Nigori
Taste Profile Light & Dry
Rice variety Rice grown in Akita
Yeast variety Association No. 701
Alcohol 14.0%
RPR ? 65%
SMV ? +2.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Taiheizan “Nigori” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Taiheizan “Nigori” - Akita prefecture

Taiheizan is made in Akita prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Mint

    Mint
  • Rice

    Rice

Recommended Pairing

  • Meat

    Meat
  • Seafood

    Seafood
  • Fruits

    Fruits

Kodama Brewing Company

Founded in 1879 as a soy sauce and miso producer, Kodama Brewing Company started brewing sake in 1913. They are one of the few sake breweries in Japan that is still producing both miso and soy sauce today. “Tradition and Innovation from Akita” is their motto, and their impressive leadership and achievements throughout their history are evident in their numerous innovations and accolades — the invention of the new modified “Akita Kimoto Method” being one of them. Low-temperature fermentation utilizing the colder climate creates aromatic sake with smooth texture and complexity that is both nostalgic and refined.

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Questions & answers

Customer reviews