Hakutsuru Junmai Nigori Sake

Hakutsuru Junmai Nigori is a cloudy, unfiltered sake brewed in Massachusetts. "Junmai" means the sake is made from only rice, water, koji and yeast, with no added distilled alcohol. "Nigori" means the rice sediment, called lees, is left in rather than filtered out. The result looks milky white and has a fuller texture than a clear sake. I don't have the producer's tasting notes, ABV or polishing ratio, so the flavor description below is what this style usually shows, not a measured profile of this bottle. Expect a creamy, slightly viscous body with a soft, rounded feel. Nigori sakes usually taste of steamed rice, sweet cream and honeydew melon, and often have a hint of coconut or banana. They tend to be gently sweet, with moderate acidity that keeps the sweetness from turning heavy. Tannin and oak don't apply here, because sake isn't aged in wood and has no grape skins. The finish is usually short to medium and a little chalky, with a faint grain sweetness. Shake the bottle gently before opening so the settled lees mix back into the liquid. Serve it well chilled, around 40 to 50°F, which keeps the sweetness fresh and the texture smooth. Decanting isn't needed. Small stemmed white wine glasses or a wide-mouthed sake cup work well. A narrow flute hides the aroma and doesn't suit the creamy texture. Once opened, keep it refrigerated and finish it within a few days, as nigori loses its freshness quickly. The mild sweetness works well against heat and salt. Try it with spicy tuna rolls, Thai or Szechuan dishes, kimchi, fried chicken, or salty cured meats and cheeses. It also goes well with fruit-based desserts. Sakes like this are meant to be drunk young and fresh and don't improve with cellaring, so open it soon after purchase.