Introducing junmai nigori sake based on Doburoku Festial held in world heritage site Shirakawago!

07 Feb 2019

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Doburoku Festival in Shirakawago

Located in a mountainous region that was cut off from the rest of the world for a long period of time, Shirakawago with its Gassho-style houses subsisted on the cultivation of mulberry trees and the rearing of silkworms. The large houses with their steeply pitched thatched roofs are the only examples of their kind in Japan.

In Shirakawago, offerings are made to the mountain gods starting from the end of September into mid-October in the form of the fabulous Doburoku Festival. Sacred processions are conducted at shrines all over the village of Shirakawa along with lion dances, as well as traditional folk singing and dancing that celebrate the history and traditions of the village. And of course, as the name of the festival would suggest, offerings of doburoku, an unrefined sake with a very pulpy texture, are made to the gods.

Shirakawago brand first came about when the sixth brew master of Miwa Shuzo was asked by the mayor of Shirakawa Village to produce Doburoku similar to that which is served at the festival in order to make it available for everyone to drink it and buy it at any time of the year. However, at that time there was no precedent of a doburoku sake produced for selling all year round, so initially it wasn't officially permitted to be sold under the alcohol tax laws. But through continued tenacious negotiations, the national tax board finally recognized and allowed the sale of doburoku sake, upon finally admitting that it was the best way to prevent its illegal production and distribution. Upon hearing this, Shirakawa Village was overjoyed, and the village council authorized the trademark name of Shirakawago.

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Shirakawago Junmai Nigori Sake

Shirakawago Junmai Nigori Sake is named after the Doburoku Festival held in Shirakawago, this junmai nigori sake extravagantly uses twice the normal amount of rice used to make normal sake. The process of making Doburoku involves leaving the mash in the sake, making it extremely dense and cloudy. This density and the natural deliciousness of the rice creates a refined nectar like sake with a stable taste that can be enjoyed year-round. It is best served chilled to 10 degrees, or on the rocks at the height of summer.

It is also very refreshing and light tasting sake that is great for hot summer. The light taste goes especially well with heavy tasting dishes. Grilled meat and chicken are a great match! We invite you to try this sake when having a BBQ at your home.

To make it even better summer drink, add equal parts of lemonade or soda water and Shirakawago Junmai Nigori Sake to make a refreshing summer cocktail!

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