Junmai Nigori

Nigori from JUNMAI is an unfiltered sake bottled at 15% ABV, and the unfiltering is what defines it. Where clear sake is pressed and filtered until bright, nigori leaves some of the fine rice sediment in suspension, so the liquid pours milky white to pale ivory. Give the bottle a gentle tip or roll before opening so the settled rice solids redistribute evenly; skipping this step leaves the first pours thin and the last ones heavy. In the glass, styles like this usually show a soft, creamy texture with a fuller body than filtered sake, and a gentle sweetness that reads as rice, cream, and ripe melon or lychee rather than sharp fruit. Acidity tends to be low to moderate, which keeps the sweetness rounded, and there is no tannin or oak influence to speak of, since sake is not aged in wood. Expect a smooth, lightly sweet finish with a faint grain note that lingers. Because it is sweeter and richer than most filtered sake, it is best treated as a dessert-leaning or aperitif-style pour. Serve it well chilled, around 5 to 8°C, which keeps the sweetness fresh and the texture clean; warming it tends to make it heavy and cloying. No decanting is needed, but a shake or swirl before pouring is. A small wine glass or white wine tulip suits it better than a traditional ochoko cup, as the wider bowl lets the creamy aroma open up while a smaller portion keeps each pour cold. For food, the sweetness and cream work as a counterweight to heat and salt: spicy Thai or Szechuan dishes, Korean fried chicken, grilled shrimp with chili, and spiced curries are natural matches. It also sits well beside fruit-based desserts, coconut rice pudding, or fresh mango and berries. This is a drink-now bottle. Nigori is at its best young, when the texture is lively and the fruit tones are fresh, and once opened it should be kept refrigerated and finished within a few days.