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!
Niwa no Uguisu is made in
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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