Sake
The sake I really like these days junmai ginjō nigori:
junmai: made from only rice, water and kōji, with no brewer’s alcohol or other additive
ginjō: made from rice polished to 60% or less of its original weight
nigori: cloudy sake: it’s passed through a loose mesh to separate it from the mash and isn’t filtered thereafter, so the bottle contains much rice sediment
I used to joke about wines whose labels bore the legend “WARNING: Serve chilled!”. I never conceived of wines whose labels would advise “Shake well before serving,” but that’s the case with nigori sake: the sake is shaken to disperse the sediment and turn the drink a pearly white.
Tokai “Snow Maiden,” a sake mentioned by a commenter earlier, is a junmai nigori sake. It’s named after Japan’s most famous koi, “Hanako”, which lived 226 years in the icy waters at the foot of Mt. Ontake.
