Besides the Yukishibori Honjozo Namagenshu, Daishichi has one more seasonal sake for the winter season: Yukishibori Honjozo Nigorizake.

 
Yukishibori Honjozo Nigorizake is Daishichi's only "nigori" or "cloudy sake," a sake which during pressing has been passed through a wide mesh so that the sake is not transparent as usual, but contains a "milky" or "cloudy" sediment of fine rice particles. This settles on the bottom of the bottle during storage, and as you want it in your glass (in contrast to sediment in wine) as the cloudiness is the whole point of this sake, you should gently turn the bottle a few times up and down so that the cloudiness is evenly divided before pouring.
The sediment in fact not only contains rice particles, but also koji and yeast. The rice particles are good for the very distinctive physical texture, and the koji and yeast provide a particular and powerful flavor. The rice particles vary in size depending on the brewery (from very fine to large chunks of whole rice grains). Most nigorizake is relatively sweet.
Daishichi's Nigorizake contains only very fine rice particles. Like the Yukishibori Namagenshu it is a honjozo (premium sake with a small amount of pure alcohol added to make the taste lighter), but instead of being "nama" (unpasteurized) it is a Nama Chozoshu, a sake that was stored unpasteurized and heated only once before shipping. In other words, it is a "semi-namazake," or ...