SAKE HUNDRED NIKO

Two lights joined — a design of circulation

NIKO is a sake brewed mainly from Niigata-grown Gohyakumangoku rice, using both yellow koji and white koji side by side. Yellow koji goes into the standard three-stage brewing process, and white koji is added in a fourth stage, layering bright acidity into a light frame.

The fourth stage also draws on rice bran left over from polishing Yamagata-grown Dewasansan rice. The idea of tying different strands of brewing knowledge together, opening the rice toward a new expression, is carried in the name “NIKO” — two lights.

Pear and white blossom, a faint effervescence

Pear, strawberry and white blossom lead the nose, with delicate notes of almond and greenery. With air, a creamy nuance slowly comes forward.

The texture is round, carrying the gentle acidity of white koji and a faint effervescence. Rice umami, a light salinity and a mineral-like bitterness shape the finish.

That faint effervescence and its mineral edge stay lively through to the last trace of umami.

Niigata, Yuzawa — with Shirataki Shuzo

NIKO is brewed by Shirataki Shuzo, founded in 1855 in Yuzawa, Niigata Prefecture. Working with the soft water that comes from snowmelt off the Tanigawa mountain range, the brewery has refined a clean, light style of sake.

NIKO layers yellow koji, white koji and rice bran onto the clear-cut frame of Gohyakumangoku rice. The brewery’s water and skill draw that complexity together into a single, clear impression.

Verified international recognition

Listed only where the official Kura Master record matches this exact product name. Other labels and variants are excluded.

At the table

• Seasonal seafood
• Vegetable dishes
• Lightly seasoned poultry
• Cheese

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