All About Nigorizake

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Nigorizake, or “cloudy sake,” is a unique style of Japanese rice wine that stands out for its milky appearance and rich, creamy texture. Unlike the clear sake most people are familiar with, nigorizake is not fully filtered, so some of the rice solids remain in the final product. This gives it that milky look and varying degrees of fuller body, plus it often has a slightly sweet and fruity flavor profile. But within the world of nigorizake, there are several variations. In this article, we’re going to try and explore some of the most popular types of nigorizake and take a short dive into its history.

A Brief History of Nigorizake

The history of nigorizake basically starts at the beginning of Japan’s sake-brewing history. Long before modern filtration techniques came into the picture, unfiltered sake like doburoku (which we’ll talk about shortly) was the norm. Farmers and rural communities would brew their own sake, often consuming it in its unfiltered form with the rice solids still present. This style of sake was simple to produce and provided a rather hearty, nourishing drink that still rings of the agricultural lifestyle of the time.

As sake brewing evolved, particularly during the Edo period, clear sake became the norm, especially among the upper classes. Advances in pressing and filtration techniques allowed brewers to produce sake that was more refined and visually appealing, but nigorizake never disappeared.

In recent years, there has been a resurgence of interest in nigorizake. This has led to a wider variety of nigorizake available on the market from the aforementioned doburoku to a range of more recent styles. 

The Different Types of Nigorizake

While all Nigorizake shares a cloudy appearance, the level of filtration and the resulting texture can vary significantly. Here are the main styles you’re likely to see:

Doburoku

This is the most unfiltered form of sake. In the most common form of sake brewing, the fermented mash, called “moromi,” is pressed to separate the liquid from the solids. Doburoku skips this pressing process and leaves all the rice solids intact. The result is a thick, porridge-like texture with a rich flavor. Doburoku is often considered the most rustic and traditional form of sake.

Nigorizake

Unlike doburoku, sake simply labeled “nigorizake” do undergo pressing, but use a coarser mesh strainer. This allows some of the fine rice particles of the moromi to pass through, creating a cloudy appearance while maintaining a smoother texture than Doburoku. Nigorizake is known for its slight sweetness and for its rice solids, which add depth to the flavor. It’s a popular choice for those who want to experience the character of unfiltered sake without the heaviness of Doburoku.

Kessei Nigori

This style of nigorizake is unique due to natural carbonation, which is achieved through a secondary fermentation in the bottle. After the initial brewing process, kessei nigori is sealed to trap the carbon dioxide produced by ongoing fermentation, and the creation of a fizziness ensues. The result is a lively, effervescent sake with a creamy texture.

Origarami

Also known as “kasumizake” or “orizake,” origarami is produced by pressing the moromi and then allowing it to rest in a tank for up to a week, letting sediment, the “ori,” settle. It is then bottled with sediment. The texture is thick and it tends to have a strong flavor, which makes it an excellent style for those who enjoy a punchier sake. 

Usunigori 

This literally means “thin-cloudy.” As you might have guessed, it’s a thinner version of nigorizake. It undergoes pressing like regular nigori but is filtered through a slightly finer mesh, leaving only a small amount of rice particles. This creates a sake with a light, mist-like translucently and a smoother, cleaner texture. Usunigori offers a mild sweetness and subtle umami, with a refined flavor that’s often (but not always) less intense than its other cloudy counterparts. It’s an excellent choice for those seeking a more approachable style closer to the standard realm of sake.