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Flat front label of wine

Rihaku Dreamy Clouds Sake (Unfiltered) (720ML)

Junmai-Ginjo from Shimane, Japan
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        Winemaker Notes

        Aromas of rice and ripe red plums. Bright, mouthwatering acidity leads into a soft and chewy texture from the unfiltered rice particles. The ricey flavor is joined by gently nutty and slightly fruity flavors in the long finish.

        Nigori sake is made so that some of the rice lees remain in the bottle after pressing (unfiltered). Most Nigori is sweet and creamy, and thick with the unfermented rice solids. Rihaku Nigori is a bit less chunky, but more fruity and complex than most Nigori sake.

        Critical Acclaim

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        Rihaku

        Rihaku

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        Rihaku, Shimane, Japan
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        Rihaku Shuzo was founded in 1882 in Matsue City in Shimane, although it was not until 1928 that we adopted the name Rihaku. Rihaku was a famous poet in China, and is also known in English as Li Po. Rihaku lived from 701 to 762, and was known for his fondness for the bottle. He was a kind, open-minded, wandering poet that was famous for drinking a lot before writing. He was known to have said, "I drink a bottle, and can write 100 poems." We make use of Rihaku's poems and phrases in our brochures and on our labels, and quote him often. Several of our sakes are named with phrases from the great poet's words.

        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-Ginjo

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        A notch above Junmai in its milling requirement, by definition Junmai-Ginjo requires milling of 40% of the rice grain so that 60% of each grain remains. The categories of sake are established not by rice variety, but by the polishing or milling percentages. Junmai-Ginjo is made up of water, koji mold, yeast and rice and is brewed without the addition of any added alcohol.

        PIO9002_0003_0 Item# 92028