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

Taiheizan “Nigori”

Akita Prefecture

$32.00
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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

Category Honjozo
Subcategory Nigori
Taste Profile Light & Dry
Alcohol 14.0%
RPR ? 65%
SMV ? +2.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

Taiheizan “Nigori” - best serving temperature
  • Recommended
  • Not Recommended

Region

Taiheizan “Nigori” - Akita Prefecture

Taiheizan is brewed in Akita Prefecture in the Tohoku region.

Taste Metrics

Taiheizan “Nigori” - taste metrics

Tasting Notes

  • Mint |
  • Rice
  • Testing Notes 1
  • Testing Notes 2

Recommended Pairing

  • Recommended Pairing 1
  • Recommended Pairing 2
  • Recommended Pairing 3

Kodama Brewing Company

Kodama Brewing Company

Akita Prefecture

Founded in 1879 as soy sauce and miso producer, Kodama Brewing Company started brewing sake in 1913. They are one of the few sake breweries in Japan who is still producing both miso and soy sauce today. “Tradition and Innovation from Akita” is their motto, and their vast leadership and achievements throughout their history are evident in the numerous innovations and accolades—the invention of 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.

Customer reviews