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.