YUKI NO BOSHA

Nigori Junmai Ginjo

Founded in 1902, the Saiya Brewery is one of the most awarded at Japanese and international com-petitions. All Yuki no Bosha sakes are “genshu,” meaning they are not diluted with water. They are also“jukusei,” which means they are matured for 12 to 36 months.

Unlike most nigori, or cloudy sake, which is made from less expensive and lower quality sake, this nig-ori is a junmai ginjo with its base “brew” being a favorite among many. It is also an “usu nigori” or“light nigori,” containing less rice solids, or kasu. The brewery makes it light so consumers can reallytaste the sake.

Tasting notes: Drier than most nigoris; bright, lively fruitiness on palate; crisp finish. This nigori isbright, lively and fruity but finishes dry.

Serving temperature: Lightly chilled.

Food pairings: Steak; Indian and Thai food; spicy foods.

Region: AkitaRice: Akita KomachiYeast: House YeastSeimaibuai: 50%SMV/Nihonshudo: +1.0Acidity: 1.5Amino Acidity: .08Shubo Method: SokujoPressing: YabutaFiltration: SF FilterPasteurization: Once