日本酒ガイド
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HAKUKO FUYU ～純米活性生にごり～

Hakuko Fuyu Junmai Kassei Nama Nigori

HAKUKO FUYU ～純米活性生にごり～

Hakuko — Morikawa Shuzo, Hiroshima

A winter limited release: a fresh new sake, lively and unpasteurized, in cloudy style.

  • Unpasteurized (nama)
  • Nigori
  • Sparkling

Specifications

Type
Junmai Shu
Rice
Domestic rice
Rice polishing ratio
70%
Yeast
Not disclosed
Alcohol
15.5%

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

The text describes a slightly sweet, umami-retaining junmai nigori made with amazake four-stage brewing, which points to a restrained aroma, a rich body and noticeable sweetness. The carbonation and fresh nama character add a lively lift.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

A freshly pressed new sake, this is a winter-limited active nigori (cloudy sake). Made with amazake yondan jikomi (four-stage amazake brewing), it is a slightly sweet junmai nigori that keeps a gentle sweetness and umami, and it is offered just as it was pressed. The yeast is still alive when bottled, so fermentation continues inside the bottle. Expect a fresh taste with a natural carbonation. The label is a design by ink-wash painting artist CHiNPAN, inspired by the scenery of Setouchi (the Seto Inland Sea). [Amazake yondan jikomi (four-stage amazake brewing)] Normally, sake is brewed by sandan jikomi (three-stage brewing). To keep the yeast healthy, steamed rice, koji rice, and water are added in three portions, called hatsuzoe, nakazoe, and tomezoe, and the volume of the moromi (fermentation mash) is gradually increased. In this sake, to retain a pleasant sweetness and umami, amazake made from rice and koji is added to the moromi just before pressing. This process is called amazake yondan jikomi.

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