Nigori

Texture, depth and character

Nigori, literally “cloudy” or “clouds,” owes its name to its distinctive misty appearance that occurs because after pressing and filtering, some of the rice components remain in the sake. Although Nigori is often described as unfiltered, a form of filtering has always taken place. Without this step, the sake would fall under the category of ‘doburoku’ and not be classified as ‘Nihonshu’. Depending on the pressing and filtering method, Nigori can vary from light and silky to rich and creamy, with flavor profiles ranging from dry and refined to fruity and sweet. A style in which texture and mouthfeel play as equally important a role as aroma and flavor.