Rihaku Dreamy Clouds Junmai Nigori Sake Tokubetsu (720ML)
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Winemaker Notes
Dreamy Clouds is quite special because its milling rate of 59% technically qualifies it as Junmai Ginjo grade - a rare quality level for a nigori (cloudy) sake. It presents an opportunity to move Nigori drinkers forward to new styles of sake.
Bright and lean in the mouth, unlike many Nigori, and the impact is chewy with sweet rice flavors intermingling with the nutty and slightly fruity characteristics of the sake.
Pair with spicy noodle dishes, risotto, or white fish.
The Sake
Our sake is, in general, mellow and well-rounded. It leaves a wonderful lingering sensation, and overall has a good "umami" to it, that hard-to -describe something that satisfies, and makes you want a bit more. We make several types of sake, at least one for each occasion. The diligent effort and great skill of our toji and kurabito are evidenced by the fact that we have won many gold medals for our sake in the tax department's prestigious New Sake Tasting Competition. Over the past two decades, we have won golds in 1982, 1984, 1987, 1988, 1990, 1991, 1995, 1999, 2000, 2003, and 2004.
Junmai means “pure rice” as all Junmai saké is made without the addition of brewer’s alcohol in the process. Junmai Nigori saké is made purely from rice, water, yeast and koji with coarse filtration or pressing, resulting in a cloudy appearance and a creamy, expansive texture. Junmai Nigori pairs well with foods that have a hint of sweetness or umami flavors.
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.