"It is an extra creamy, elegantly fruity nigori with strawberry and pineapple on the nose. It is surprisingly clean on the palate.."


Named after the Doburoku Festival held in Shirakawago, this junmai nigorizake extravagantly uses twice the normal amount of rice used to produce normal sake. The process of making Doburoku sake leaves the mash in the sake, making it extremely dense and cloudy. This density and the natural deliciousness of the rice create a refined ambrosia with a stable taste that can be enjoyed year-round. It is best served chilled to 10 degrees, or on the rocks at the height of summer.

Characteristics of Shirakawago Junmai Nigori

ABV: 14.5%

Grade: Junmai Nigori

Taste: Rich & Sweet

Storage: Keep in a cool dark and dry place

Rice Variety: Akebono

Yeast: N/A

Brewing Method: Sokujo

Polishing Ratio: 70%

Acidity: 2.0

SMV: -25

Serving Recommendation

Serve very cold or even on the rocks during the height of summer.

Recommended Serving Temperature



The Miwa Shuzo is located in Gifu prefecture.

The Miwa Shuzo Brewery

The buildings of the Miwa Sake Brewery were recognized in 2011 as tangible cultural assets and are typical examples of Meiji-era sake breweries. The main building, located on Funamachi Street, was destroyed during the Great Nobi Earthquake of 1892 and later by air raids during WWII. However, it's always been rebuilt and it's still here to this day. All the buildings are Japanese-style huts made of earthenware and covered with black clapboards on the outside.

Previously, sake was stored on the second floor with pulleys attached to the atrium. The buildings have undergone a number of changes in purpose and partitions, as well as repairs and renovations over the past 120 years. Both breweries remain in operation and there are no problems other than uneven subsidence. On the first floor of the main building, there are still two sakafune tanks equipped with hydraulic presses built in the early Taisho period, and a carefully tiled refrigerator built in the early Showa period is still in use.