This cloudy-style sake is crafted by fermenting and pressing a traditional junmai, then blending in amazake—made from warmed rice, koji, and water. The result is a sake with a velvety, light texture and a gentle, nuanced sweetness.

Named for the Lake-Effect—a weather phenomenon where cold air passing over warmer lake waters produces heavy snow.

• Grade: Junmai Nigori
• Milling: 50%
• Rice: Calrose from CA
• ABV: 14%
• Acidity: 2