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TYPES OF SAKE

JUNMAI
Literally means “pure rice”: it is composed of rice, water, koji and yeast. This traditional style of sake was mastered by the end of the 17th century and is generally rich in umami and complex in flavor. It is considered versatile because of its wider range of serving temperatures.

TOKUBETSU JUNMAI
Meaning “special Junmai sake” and it is created with rice that is polished to at least 60%. The use of sake-specific rice or other use of legally recognized special production method would be labeled Tokubetsu. The sake has a gentle taste and a soft texture.

JUNMAI GINJO
This style is characterized by a bright aroma, fruity tastes and delicate body. Classified as sake made from rice polished down to at least 60% and often employing a special process including lower-temperature fermentation and special strains of yeast. The term “Junmai” is used to differentiate between “pure rice” sake and sake with brewer’s alcohol added.

JUNMAI DAIGINJO
Dai means great, hence, “Great Ginjo.” Daiginjo is made from rice polished down to at least 50% or less and also fermented in lower-temperature for a long period of time. It often use sake-specific rice. The term “Junmai” is used to differentiate between “pure rice” sake and sake with brewer��s alcohol added.

NAMA
Unpasteurized.

NIGORI
Unfiltered (coarsely filtered) sake, with a milky white appearance.

KIMOTO
Kimoto represent the most traditional method of sake making, perfected in the 17th century. It uses a fermentation starter that employs the laborious task of pounding streamed rice into a paste. It is known to display complex but well-balanced flavors, with enhanced umami and acidity.

YAMAHAI
This type of sake making evolved from the Kimoto method was discovered in 1909 by scientists. It is known for developing complexity and deep flavors equal to Kimoto style sake.

GENSHU
Genshu is undiluted sake. After filtration, sake has an alcohol content of around 19%+. Most sake on the market has been diluted with water down to 12-16%. Genshu is full-bodied and has a rich taste.

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Sake / Sho Chiku Bai / SHO CHIKU BAI › Nigori Silky Mild, 750ml

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SHO CHIKU BAI › Nigori Silky Mild, 750ml

Nigori is unfiltered (coarsely filtered) sake and is the sweetest of all our types of sake.

Price: $9.95

Ship To:

Pick Up At Berkeley, CA

Pickup Location Info

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Type:	Nigori (Unfiltered)
Alcohol:	15%
Rice:	Calrose
Brewed in:	Berkeley, CA
SMV:	-20
Rice Polishing Ratio:	70%
Kosher:	Yes
Sulfite Free:	Yes
Gluten Free:	Yes
Buy a Case:	12
Available Sizes:	1.5L,15,750ml*,16,375ml,18

DescriptionCustomer ReviewsCustomer Q&A (1)CA Prop 65

Personality: Bold and textured; sweet, fruity, creamy

Description:

Nigori Silky Mild emits the fruity aromas and flavors of ripe banana, vanilla, melon, strawberry, and creamy sweet rice custard. Slightly sweeter than Sho Chiku Bai Nigori Crème de Sake, its milky-white appearance previews the characteristically full, smooth palate of the nigori sake type.

Recommended Temperature: Serve chilled, at around 50º F.

Food Pairing Suggestions: Nigori Silky Mild is great on its own or as a softly sweet after-dinner drink: Its bold, sweet, fruity flavors balance spicy and salty foods and can serve as a counterpoint to grilled cuisine. Good choices include Unagi, grilled chicken and pork (for example, sweet and tangy BBQ sauce), as well as hot Thai, Chinese, or Indian dishes. At breakfast it can also accompany unsweetened, savory waffles.

Wine Comparisons: Fruity, very light textured, medium to full-bodied red and white wines such as California Chardonnay, Pinot Grigio, Albarino or Pinot Noir.

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7/14/2018 – Hi! I read on the bottle that it's not recommended to serve this Sake warm. I'm wondering if I can still cook with it. For . . .

Response From Takara Sake USA Inc.: Although we recommend Nigori Silky Mild to be served chilled, we hear many customers like it served warm also, especially during the cold winter months. It would be all depends on what you prefer.

As far as using Nigori for cooking, we would say why not? Any sake good for drinking, would be as good for cooking. We usually recommend our Sho Chiku Bai Classic Junmai sake for cooking and for traditional Teriyaki sauce, it might be the best suited one. However, we would like to hear from you how your Teriyaki sauce turned out with our Nigori Silky Mild as well.

Read Complete Question & Answer | Ask a Question

WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol.

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Legal Limit on Your Sake Purchase

Please note that we only ship domestic alcoholic products to the following states: AK, CA, CO, CT, DC, FL, GA, IA, ID, IL, KS, MA, MD, ME, MI, MN, MO, MT, NC, ND, NH, NV, NM, NY, OR, PA, SC, TX, VA, WA, WI and WY. You must be 21 years or older in order to place orders. Non-alcohol merchandise can be shipped to any U.S. address. No products (alcohol and non-alcohol products) can be shipped outside of U.S.A. *Shipping restriction applies for imported alcohol products.

Prop 65 Warning for CA Residents

WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol

Certified Kosher by Orthodox Union

Takara Sake USA produces a variety of Sake and Mirin products that are certified "pareve" by Orthodox Union, the world's leading kosher certifying organization. To find an OU approved item, just look for the "Kosher (OU)" statement appearing to the right of any certified product.