Born is known for “cold temperature maturation”. Maturing the sake at low temperatures for a period of time (in this case, 1 year at 22 degrees Fahrenheit) adds depth of flavor to the initial characteristics already present within the sake.
“Muroka” is actually the true definition of “unfiltered” sake. Sake fresh out the press is usually (but not always) a nice lemon gold color. This sake is the perfect example of such brews. “Unfiltered” does not imply “nigori” which is technically “coarsely filtered” compared to the clear stuff (all sake has to be filtered by law). Please do your part by clearing up any misconceptions between the two terms! Arigato!
Beautiful notes of honey and sweet, mellow, iced green tea. A match made in heaven with duck confit*
