Nigori

Nigori is a type of Japanese sake that is unfiltered or coarsely filtered, resulting in a cloudy appearance. The word "nigori" literally translates to "cloudy" or "murky" in Japanese. Unlike clear sakes, which undergo fine filtration to remove all solids, nigori retains some of the rice solids, called *kasu*. This unrefined nature gives nigori a distinct texture and flavor profile.

The presence of *kasu* contributes to a thicker, often creamier mouthfeel compared to its clear counterparts. Flavors in nigori can range from subtly sweet and fruity to more robust and savory, depending on the brewing process and the type of sake. Common tasting notes include vanilla, coconut, fresh cream, and sometimes a slight effervescence. The sweetness often comes from residual sugars left in the sake.

Nigori is typically brewed using traditional sake-making methods, but the key difference lies in the final filtration stage. Some nigori sakes are only lightly filtered, allowing more *kasu* to remain, while others may have a slightly finer filter that still leaves a noticeable cloudiness. This variation means that not all nigori sakes are identical; their cloudiness and flavor intensity can differ significantly.

Due to its often sweeter and richer character, nigori is frequently enjoyed as an aperitif or dessert sake. It pairs well with spicy foods, as its sweetness can balance the heat. It can also complement creamy desserts or be enjoyed on its own. Nigori is best served chilled and should be gently shaken or stirred before serving to evenly distribute the *kasu* that may have settled at the bottom of the bottle.