Sho Chiku Nigori Creme

Nigori is sake that has been coarsely filtered, so fine rice particles stay in the bottle and turn the liquid cloudy white. The "Creme" in this name points to a soft, creamy style within that group. This one comes in a 300ml bottle, which is enough for two small pours or a single generous serving. Details like alcohol level and rice polish are not given here, so the notes below describe how nigori sake usually behaves, not a measured profile of this bottle. Expect a fuller, rounder body than clear sake, with a silky, slightly viscous texture from the suspended rice solids. The flavors usually lean sweet and soft: steamed rice, coconut, honeydew, banana or lychee, sometimes a hint of vanilla or cream. Acidity tends to be low to moderate. Tannin and oak aren't factors in sake, so the finish is smooth and gently sweet, often short and clean. The sediment settles during storage, so turn the bottle over a few times before opening and the cloudiness will be even. Serve it well chilled, around 4 to 8°C, which keeps the sweetness lively and the texture fresh. Because it is unfiltered, it needs no decanting; a gentle roll of the bottle is enough. Sake of this type is best served in a small ceramic cup, a wine glass with a modest bowl, or a short tumbler, so the creamy aromas stay close to the nose. Skip tall flutes, which flatten the texture. The sweetness and softness suit spicy dishes well: Thai green curry, Szechuan-style chicken, kimchi stew, jalapeño poppers, or spicy tuna rolls. It also works with fried foods like tempura and karaage, with mild blue cheese, and with fruit-based desserts such as mango or coconut sticky rice. Rich, heavy mains tend to overwhelm it. Nigori is generally meant for drinking soon, not for cellaring. Keep the bottle refrigerated and cold, and plan to finish it within a few days of opening, since the delicate fruit and cream notes fade quickly once the seal is broken.