nigori
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Nigori sake, also called nigorizake (Japanese: 濁り酒, nigorizake, pronounced ), is a type of Japanese sake (seishu) that is filtered through a coarse mesh, leaving some rice solids suspended in the drink and giving it a cloudy appearance. Unlike clear sake (seishu), nigori sake retains part of the fermentation mash after pressing, but it is still legally classified as seishu under Japanese Liquor Tax Law and is produced by licensed sake breweries using standard sake-making techniques. Nigori sake is distinct from doburoku, which is not pressed at all and remains fully unfiltered.
~4 min read
Encyclopedic overview
9 sectionsContents
- Definition and description
- Etymology and terminology
- Distinction from doburoku
- History
- Production
- Serving and use
- Legal classification
- See also
- References
Nigori sake, also called nigorizake (Japanese: 濁り酒, nigorizake, pronounced ), is a type of Japanese sake (seishu) that is filtered through a coarse mesh, leaving some rice solids suspended in the drink and giving it a cloudy appearance. Unlike clear sake (seishu), nigori sake retains part of the fermentation mash after pressing, but it is still legally classified as seishu under Japanese Liquor Tax Law and is produced by licensed sake breweries using standard sake-making techniques. Nigori sake is distinct from doburoku, which is not pressed at all and remains fully unfiltered.
== Definition and description == Nigori sake is made using the same basic brewing process as clear sake, including: Parallel saccharification and fermentation using rice kōji Pressing (jōsō) to separate liquid from solids
Excerpted from Wikipedia’s “nigori” article, available under the CC BY-SA 4.0 licence.