Taiheizan “Nigori”
Akita prefecture
Nostalgia in a bottle
The very fine sediments in this bottle are hand pressed, keeping a very fine texture. True to the regional style, it finishes dry and is incredibly food friendly. They’ve not submitted this to any competitions — this is a product they created to please the locals, with a bit of nostalgia towards “doburoku,” a more ancient brew. Recommended in a “guinomi,” a slightly larger ceramic cup, to slow down your meal and to savor every sip.
Characteristics
| Brand | Taiheizan |
| Brewery | Kodama Brewing Company |
| Category | Honjozo |
| Subcategory | Nigori |
| Taste Profile | Light & Dry |
| Rice variety | Rice grown in Akita |
| Yeast variety | Association No. 701 |
| Alcohol | 14.00% |
| RPR | 65% |
| SMV | 2 |
| Acidity | 1.3 |
Serving Temperature
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Recommended
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Not Recommended
Region
Taiheizan is made in Akita prefecture in the Tohoku region.
Taste Metrics
Tasting Notes
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Mint
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Rice
Recommended Pairing
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Meat
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Seafood
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Fruits
Kodama Brewing Company
Founded in 1879 as a soy sauce and miso producer, Kodama Brewing Company started brewing sake in 1913. They are one of the few sake breweries in Japan that is still producing both miso and soy sauce today. “Tradition and innovation from Akita” is their...
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Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
