甕口 うすにごり 生詰め

Kameguchi Usunigori Namazume from the same Niigata-area brewery receives a single pasteurization treatment at the time of bottling, providing greater stability for distribution while retaining much of the freshness associated with lightly cloudy sake. The namazume process, applying heat only at the bottling stage, preserves the sake's soft texture and gentle sweetness more effectively than in-tank pasteurization. The usunigori cloudiness contributes a creamy, rounded body to the finished sake.