Sake Review: Niji-no-shirabe brand

Located in Aichi prefecture, NAITO brewery, which will mark 190 years of activity this year, is located in a beautiful location not far from the Kiso Three Rivers.

The brewery is proud of its sake making philosophy which collaborates traditional and nowadays brewing methods. Thanks to its geographical location, Naito brewery has been long enjoying fresh and high-quality water source. The water they use for brewing sake is low in mineral, soft water. Their location is also blessed with fresh clean air, as well as cold temperatures (which are the preferable ones when brewing ginjō and daiginjō).

                The sake which is on review today is Niji-no-shirabe brand, which means in English “harmony by rainbow” which is not only a very poetic name, but can also give a hint to the way this sake tastes like; Niji-no-shirabe, on the one hand, is a delicate sake, its taste and texture kind of hovering on the palate – just like the magical beautiful rainbow hovers in the skies – on the other hand, however, niji-no-shirabe expresses depth as well on the palate.

NIJI-NO-SHIRABE is a Junmai ginjō, which is brewed slowly at low temperatures using Aichi Prefecture’s designated sake rice, polished down to 55% percent. It has subtle fruity aromas such as banana and green apple, as well as delicate buttery aromas and texture and a hint of vanilla.  And although polished down to 55% its ginjō elements do not “attack” or “overtake” one’s mouth, rather this sake delivers a well-balanced, symphonic, and delicate tasting sensation. It’s on to the sweeter side of the scale, light, mellow but with a depth.

It can be enjoyed slightly cold, in room temperature, or slightly warm.

Can pair well with shrimps’ cocktail, fish carpaccio, or delicate meet carpaccio. Mild and delicate cheese such as ricotta, mozzarella, or mild berry. Liver pate, foie-gras. Grilled white wish or white fish and seafood sashimi. 

Cream souse pasta, butter risotto, lemon-butter pasta, oden,  

Can be a good candidate for aging sake.

Alcohol content: 15 degrees

Sake meter value: -1.0

Acidity: 1.4

Amino acid degree: 1.0

Raw rice: Yumesansui (produced in Aichi Prefecture)

Rice polishing ratio: 55%.