Japanese Sake List
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Niwa no Uguisu Doburoku Pink
Niwa no Uguisu Doburoku Pink
Class: N/A
Rice: Yume Ikkon
Rice-Polishing Ratio: 60%
Brewery Location: Fukuoka
Food Pairings: Berries and Creamcheese canapes, Avocado Salad, Chocolate Mousse, Cheesecake, Vanilla Ice Cream, Potato Gratin
Tasting Notes: This seasonally brewed limited edition 100% unfiltered sake is a fresh, sweet, tart treat from the makers of Niwa sake. With the power of the famously finicky red yeast, the brewers created this naturally pink sake based on the image of when one bites into a sweet and fresh strawberry. Has the clean, light and beautiful flavor of fresh fruits to match the gentle floral aroma and lovely color - highly recommended for fans of everything pink! Store and sip chilled for best flavor.
Size: 720ml
Brewery: Yamaguchi Shuzojyou
Founded: 1832
Profile: The largest river in the Kyushu region of Japan is the Chikugogawa. The abundance of pure, clean water in the Chikugo region is said to have given birth to one of the three largest sake-brewing regions in Japan; many breweries were born there. The brewer of Niwa no Uguisu (aka. “Garden's Nightingale”) is Yamaguchi Shuzojo: located in northern Chikugo. The very first brewers of Yamaguchi Shuzojo loved to watch the Japanese nightingales in the garden playing in the water and drinking in the gardens. When the 6th generation family head Yamaguchi Risuke saw this, he made the decision to brew sake using that water.
The Nightingale is colored and positioned differently on every one of the Kura’s 17-20 annually-released sake. Tetsuo Yamaguchi (11th generation) explains “The first generation of sake brewers from my family enjoyed listening to the birds while drinking sake.” The brewery’s motto for their sake is: food comes first; sake comes second. When asked what makes Niwa No Uguisu so special, Tetsuo-san replied, “I can list three things that differentiate us from other breweries: rice, water and people.”
