Cloudy junmai nigori from Kizakura in Kyoto is creamy in texture but dry on the finish, which is unusual for the style.

Brewing: Made purely from rice, water, yeast and koji with coarse filtration, leaving the cloudy appearance and creamy texture. Gohyakumangoku and Gin-Ohmi rice polished to 70%, SMV +6.5, acidity 1.6. Brewed in Kyoto by Kizakura, toji Yoshinori Wakai.

Tasting: Bright and fresh with a ricey, fruity combination — honeydew melon, raw pumpkin and radish, creamy texture and full body. The finish has a pleasant astringency and is nicely mellow. Serve well chilled, 40–45°F. Shake gently before pouring.

Pairs with: Spicy foods, crab, pork, or spicy tuna poke. Also curry and spicy sushi rolls.

Score: 91 points, Beverage Testing Institute.