Sweet & sour, zesty with a peppery aftertaste
If you are not familiar with nigorizake then do not be alarmed – the unique characteristic of this type of sake is a cloudy brew. The cloudiness comes from the fact that these sake are unfiltered – or in the case of Misty Mountain, partially filtered – leaving some of the rice lees still in the bottle.
This lends a particularly zesty/lively flavour and a slightly chewy texture. Misty Mountain is also made using the ancient Bodaimoto method, which tends to yield slightly earthier and sourer sake (this is a good thing!).
The combination of all these factors is remarkable: fresh fragrance and a ‘sweet and sour’ flavour with notes of zesty lemon, passion fruit & pepper, a slightly chewy and thick mouthfeel, and a long and peppery aftertaste.
Tsuji Honten - in Katsuyama town, Okayama, Japan - was founded in 1804. Today’s brother & sister team, Soichiro & Maiko Tsuji, are the seventh generation brewers. Tsuji Honten are pioneers of using omachi rice and an ancient, medieval brewing technique: Bodaimoto. This results in sake that is balanced, rich, earthy yet clean tasting with buckets of umami.
Japanese name: Gozenshu Junmai Bodaimoto Usu-nigori Sake Hiire
Suitable for heating, this sake pairs well with blue cheeses and spicy/peppery dishes.
FOOD PAIRINGS: Blue cheese, spicy/peppery dishes
MASTER SPECS
- ABV: 17.5%
- Polishing Rate: 65%
- SMV: -4
- Acidity Metre: 1.6
- Amino Metre: 1.3
- Rice: omachi
