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All about making whisky
NIGORI Mikanshu 12,5%
Liqueurs D'agrumes, Japan / Honshu - Saitama, 50cl, Ref: 1758
Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
- Description
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Product details
- Type / Subtype : Liqueurs D'agrumes / Liqueurs D'agrumes
- Brand / Distillery : Nigori /
- Country / Region : Japan / Honshu - saitama
- Merchant : Official Bottler
- Strength : 12,5%
- Volume : 50cl
- Gift box : Sans
- SKU : 1758
Tasting note
- Appearance : Jaune orangé.
- Nose : Fin, précis. La mandarine est là avec ses feuilles prêtes à être cueillies. Puis, il y a quelques fruits secs (amande, noix de cajou) et du chocolat noir. Evoque une gelée d’abricots. Exubérante de fraîcheur.
- Palate : Vive, altière. Dynamique à souhait. Elle resserre les papilles gustatives. Une fois remises de leurs émotions, celles-ci découvrent une mandarine croquante, à la chair ferme. Les zestes un peu râpeux viennent en point d’orgue.
- Overall : Longue, crémeuse. Cette fois c’est une glace à l’abricot qui nous est offerte. La vanille est également présente. Elle apporte des tonalités plus pastelles et plus laiteuses. Le citron vert est en rétro olfaction et le verre vide embaume la confiture d’abricot.
- The brand
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The brand
All the liqueurs in the Nigori range are produced by the small Asahara brewery in the prefecture of Saitama. All the fruit is grown by small, local producers and washed by hand: production and selection are thus extremely rigorous. The liqueurs are produced by macerating whole fruit – mikan (tangerine), momo (peach), ume (plum) and yuzu (citrus fruit) – in neutral alcohol for six months. The fruit is then removed and mixed with a purée of new fruit to produce the remarkable aromas and texture that are characteristic of ‘nigori’ (meaning cloudy or unfiltered in Japanese).
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