Named after the Doburoku Festival held in Shirakawago, this junmai nigorizake extravagantly uses twice the normal amount of rice used to make normal sake. The process of making Doburoku sake leaves the mash in the sake, making it extremely dense and cloudy. This density and the natural deliciousness of the rice creates a refined ambrosia with a stable taste that can be enjoyed year-round. It is best served chilled to 10 degrees, or on the rocks at the height of summer.

Made by using 60% polished rice and later straining the mash, creating a strong bouquet and smooth flavor.
Sasanigorizake is named such to indicate a much thinner cloudiness. It is best served very cold to accentuate its distinctive flavor and smoothness. Never cloying, this can be recommended even to those not usually fond of nigorizake.

Beginning with the sudden hiss of gas released when turning the cap, this is a new sensation, a sparkling junmai nigorizake.
After being sealed in bottles, naturally released carbonation from a second fermentation is trapped inside. Through this second fermentation, a special carbonation and sweetness is created.
One can taste the natural sweetness and distinctive taste of the mash in this distinctive creation of the Shirakawago Junmai Nigorizake series.

This nigorizake is frozen just after completion, preserving it at the peak of its flavor. It is then stored at this temperature to preserve the taste of perfectly timed freshness whenever opened. It is best served half frozen like a sherbet.