三輪酒造 > English > Shirakawago Product
Shirakawago Junmai Nigori Sake / 白川郷 純米にごり酒
The original Doburoku created following festival traditions
This junmai nigori-sake is named after the Doburoku Festival held in Shirakawago, and much more rice than ordinary sake is extravagantly used for this nigori-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.
| Alcohol content | 14°～ 15° | Sake Metre Value ～Nihon Shu Do～ (sweetness/dryness) |
-25 |
|---|---|---|---|
| Amino acid concentration |
1.8 | Acidity | 2.0 |
| Ingredients | Rice (domestically produced) Rice Koji (from domestically produced rice) |
||
| Percentage of polished rice used |
70％ | Flavor | Sweet ／ Dense |
Bottle sizes
• 1.8L
• 720ml
• 300ml
• 180ml
Shirakawago Junmaiginjo Sasanigori Sake / 白川郷 純米吟醸 ささにごり酒
A more delicate Junmaiginjo nigorizake with a special flavor and bouquet
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.
| Alcohol content | 15°～ 16° | Sake Metre Value ～Nihon Shu Do～ (sweetness/dryness) |
±0 |
|---|---|---|---|
| Amino acid concentration |
1.8 | Acidity | 1.2 |
| Ingredients | Rice ( HIDAHOMARE produced in Gifu prefecture) Rice Koji( from HIDAHOMARE produced in Gifu prefecture) |
||
| Percentage of polished rice used |
60％ | Flavor | Moderate ／ Moderate |
Bottle sizes
• 720ml
• 500ml
• 300ml
• 150ml
Shirakawago Tansan Junmai Awanigori Sake / 白川郷 炭酸純米 泡にごり酒
Sparkling Nigori recommended for aperitifs and also during meals
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.
| Alcohol content | 11° | Sake Metre Value ～Nihon Shu Do～ (sweetness/dryness) |
-50 |
|---|---|---|---|
| Amino acid concentration |
1.2 | Acidity | 1.5 |
| Ingredients | Rice (domestically produced) Rice Koji (from domestically produced rice) |
||
| Percentage of polished rice used |
70％ | Flavor | Sweet ／ Somewhat dense |
Bottle sizes
• 500ml
Shirakawago Junmai Nigori Reitou Namagenshu/ 白川郷 純米にごり 冷凍生原酒
Frozen at the peak of its flavor and stored at -20 degrees celsius.
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.
| Alcohol content | 14°～ 15° | Sake Metre Value ～Nihon Shu Do～ (sweetness/dryness) |
-25 |
|---|---|---|---|
| Amino acid concentration |
1.8 | Acidity | 2.0 |
| Ingredients | Rice (domestically produced) Rice Koji (from domestically produced rice) |
||
| Percentage of polished rice used |
70％ | Flavor | Sweet ／ Dense |
Bottle sizes
• 720ml
• 300ml
