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Description
Hakutsuru, Sayuri Nigori Sake, 720mlJapan's Most Approachable Sake, from One of Its Oldest Breweries If one sake converts a sceptic, it is usually this one. Sayuri (, "little lily") is a nigori, a cloudy, unfiltered sake with a soft, creamy texture and a gentle natural sweetness that sidesteps everything newcomers fear about the category. It is made by Hakutsuru, founded in 1743 in Nada, Kobe, the historic heart of Japanese sake, and the pink frosted bottle with its cherry blossom
Japan's Most Approachable Sake, from One of Its Oldest Breweries
If one sake converts a sceptic, it is usually this one. Sayuri (さゆり, "little lily") is a nigori, a cloudy, unfiltered sake with a soft, creamy texture and a gentle natural sweetness that sidesteps everything newcomers fear about the category. It is made by Hakutsuru, founded in 1743 in Nada, Kobe, the historic heart of Japanese sake, and the pink frosted bottle with its cherry blossom design is a fixture of Japanese restaurant lists worldwide.
Why Sommeliers Choose This
- Nigori, unfiltered: coarsely filtered to keep rice sediment, giving the milky look and creamy texture clear sake lacks
- Low barrier to entry: soft, naturally sweet and low in acidity, the easiest style to introduce to a sake newcomer
- Hakutsuru pedigree: brewed in Nada, Kobe by a house founded in 1743, immediate credibility on a list
- Bottle presence: the pink frosted glass with cherry blossom sells itself on the shelf and on the table
How to Serve
- Well chilled: serve at 5–8°C; the cold keeps the sweetness in check and lifts the creamy texture
- On ice: a popular casual serve, the dilution opens it gently for warm-weather drinking
- Cocktail base: use in lychee or yuzu cocktails; the creaminess adds body without dairy
- Dessert pairing: with mochi, fresh fruit or white chocolate, the soft sweetness complements rather than competes
にごり酒 — Nigori, and the brewers of Nada
Nigori (にごり酒) is the cloudy style of sake: rather than filtering the fermented mash clear, the brewer strains it only coarsely, leaving fine rice particles in the bottle. That gives nigori its milky look and its soft, creamy, faintly sweet character. Sayuri comes from Hakutsuru, founded in 1743 in Nada, the district of Kobe regarded as the home of fine sake, prized for its hard Rokko mountain water, cold winter winds off the mountains, premium Yamada Nishiki rice and a thousand-year toji brewing tradition. Sayuri is the gentle, accessible expression of that heritage, made to win people over rather than to challenge them.
Learn more: The SushiSushi Guide to Hakutsuru Sake
What does nigori sake taste like?
The first impression is texture, silky and slightly thick on the palate, almost like a very light rice milk. The flavour is gently sweet with notes of melon, pear and a subtle rice-pudding creaminess, with very little of the dry, mineral bite of clear styles like junmai or ginjo. The finish is soft and clean rather than cloying. Sayuri sits at the refined, balanced end of the nigori spectrum, where some are thick and very sweet, which is exactly why it is the bottle that tends to change the mind of someone who thinks they do not like sake.
Product Details
| Type | にごり酒 — Nigori (cloudy, unfiltered sake) |
| Brand | Hakutsuru (白鶴) |
| Product | Sayuri (さゆり, "little lily") |
| Brewery | Nada, Kobe, Japan (founded 1743) |
| Volume | 720ml |
| Best Served | Well chilled (5–8°C), on ice, or as a cocktail base |
What is the difference between nigori sake and regular sake?
Regular sake is filtered until clear after brewing. Nigori is only coarsely filtered, so fine rice particles stay in the liquid, giving the cloudy, milky look and a creamier, sweeter character. Think of it as the difference between filtered and unfiltered apple juice, the same base but a very different experience. Nigori is softer and more approachable than clear styles, which is why it is so often recommended as a starting point for people new to sake.
Should I shake nigori sake before serving?
The rice sediment settles to the bottom over time, so gently turn or roll the bottle before opening to redistribute it evenly. Do not shake it hard, which can make it fizz over as you open it. Some bars serve it in two stages, pouring the clearer top first and the creamier sediment-rich bottom second to show the contrast. Either way works.
How should I store nigori sake?
Refrigerate it, both before and after opening. Nigori is more perishable than clear sake because of the residual rice solids, so keep it cold and upright to stop sediment clogging the cap. Once opened, drink within a few days for the best flavour and texture. Unopened bottles keep well in the fridge for several months but should not be left at room temperature for long periods.
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