From the producer
Sweet & sour, zesty with a peppery aftertaste
If you are not familiar with nigorizake then do not be alarmed – the unique characteristic of this type of sake is a cloudy brew. The cloudiness comes from the fact that these sake are unfiltered – or in the case of Misty Mountain, partially filtered – leaving some of the rice lees still in the bottle.
This lends a particularly zesty/lively flavour and a slightly chewy texture. Misty Mountain is also made using the ancient Bodaimoto method, which tends to yield slightly earthier and sourer sake (this is a good thing!).
The combination of all these factors is remarkable: fresh fragrance and a ‘sweet and sour’ flavour with notes of zesty lemon, passion fruit & pepper, a slightly chewy and thick mouthfeel, and a long and peppery aftertaste.
Tsuji Honten – in Katsuyama town, Okayama, Japan – was founded in 1804. Today’s brother & sister team, Soichiro & Maiko Tsuji, are the seventh generation brewers. Tsuji Honten are pioneers of using omachi rice and an ancient, medieval brewing technique: Bodaimoto. This results in sake that is balanced, rich, earthy yet clean tasting with buckets of umami.
water, rice, koji, yeast
Suitable for heating, this sake pairs well with blue cheeses and spicy/peppery dishes.