Oh Hey, Kimoto Nigori
we’ve finally Graduated Kimoto Nigori from Pilot to the official lineup
A favorite of many staff team members and customers, Kimoto Nigori has been around for a while, just under the radar.
Kimoto is a style of sake that refers to the initial stage of the brewing process called, Moto (also Shubo, or “Mother”). There are many ways to kick off a new batch, but in this traditional method, we prepare a cold environment of rice, koji, and a small amount of water, then tend to it daily for weeks and patiently await the arrival of Lactobacillus. That extra time and care provides added complexity to the flavor down the line.
Nigori refers to a different part of the process all together- the filtration. Most of our sakes are filtered to be clear, while Nigori is finished with a coarse filtration, leaving a little bit of a cloudiness with a silkier texture and some flavor developments. Fancy comparison for the wine people, it’s similar to sur lie.
So, Kimoto Nigori, is a coarser filtration of our Kimoto batch of sake. With notes of nectarine, sourdough pretzel and dandelion, our staff paired it with chicken tinga, arugula, steamed egg custard buns, and reubens… yum.
We’ll have it available by the bottle as of today- freshly bottled yesterday- so come by the brewery this weekend for a taste and let us know what you think. (We’re open Fri: 3-8, Sat: 1-8, Sun: 1-7)
BEER STREET WAS A BLAST
Thank you so much to Cory and everyone that came out for our menu takeover at Beer Street North. We were so happy to see so many of our friends and customers come together and drink sake at one of our favorite beer bars. We had our whole main lineup available, as well as a Jikagumi special that we bottled straight from the tank on the week of the event. If you missed it, worry not, we hope to have many more nights like this in the future! Follow along our social media for updates on our upcoming events.
ONE SMALL STEP FOR TROUTMAN
While plans for construction slowly move forward, we’ve been working closely with our friends at Agile Stainless to fabricate the steamer, fermentation vessels, tanks, and press for our next location. The designs are starting to get finalized, and we realized that in order to hold the amount of sake we want to brew, our fermentation vessels are going to be pretty tall… how tall you ask?
< KSW
PS- We’ll be at Mika tonight drinking our collaboration beer with Daleview Biscuits and Beer from 6-9pm- Come party with us!!