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Niwa no Uguisu “Doburoku”
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Niwa no Uguisu “Doburoku”

Fukuoka prefecture

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The true meaning of unfiltered

If you thought nigori meant unfiltered, think again. Real unfiltered sake is called “doburoku,” and you’ll see and feel the difference right away. It’s chunkier and much richer compared to classic nigori. This one strikes a daring balance between sweet and sour that pays off in its drinkability. Despite being made with modern technology, this sake harkens to the doburoku of ages past, and we love that!


Brand Niwa no Uguisu
Brewery Yamaguchi Brewing Company
Category Other
Subcategory Nigori
Taste Profile Rich & Sweet
Rice variety Yumeikkon
Yeast variety In-house
Alcohol 6.0%
RPR ? 60%
SMV ? -74.0
Acidity ? 4.0
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Niwa no Uguisu “Doburoku” is cold (40-60°F).
  • Recommended
  • Not Recommended


Niwa no Uguisu “Doburoku” - Fukuoka prefecture

Niwa no Uguisu is made in Fukuoka prefecture in the Kyushu region.

Taste Metrics

Tasting Notes

  • Apple

  • Vanilla

  • Cashew


Recommended Pairing

  • Fruits

  • Cheese

  • Veggies


Yamaguchi Brewing Company

The brewery’s founder saw nightingales flying from the historic Kitano Tenmangu Shrine to the garden where the brewery now lies, and there they drank and played in clean spring water. He was convinced to start brewing sake using such wondrous water, and founded the brewery in 1832. They use underground water from the famed Chikugo River and rice from Fukuoka prefecture to create beautifully smooth sake that pairs well with many types of cuisine. Being in a land known for its foodie culture, the brewers wish to make sake that is enjoyed and appreciated by food lovers the world over.

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