Nigori: Cloudy Sake

## Beyond Clarity

{{glossary:nigori}} (にごり酒) breaks from sake's usual crystal clarity by retaining rice solids that pass through a coarse mesh during pressing. The result is a milky white sake with a creamy texture, sweetish flavor, and a visual drama that stands apart on any table.

## Degrees of Cloudiness

Nigori ranges from lightly hazy (usu-nigori) to thick and opaque (silky or porridge-style). Lighter versions show just a gentle opalescence and drink almost like a textured clear sake. Thicker versions have a substantial, smoothie-like consistency with pronounced sweetness and rice flavor.

## How Nigori Is Made

During {{glossary:joso}} (pressing), nigori is passed through an intentionally coarse mesh rather than the fine filter cloth used for clear sake. The larger openings allow rice particles, starch, and yeast to pass through. This simple technical difference creates an entirely different drinking experience.

## Sparkling Nigori

The combination of cloudiness and effervescence has become hugely popular. Sparkling nigori captures CO2 from active fermentation, creating a lively, creamy, fizzy drink that appeals to a broad audience including many who would not otherwise drink sake. Open these bottles very carefully — the pressure can be significant.

## Food Pairing

Nigori's sweetness and richness pair well with spicy food — Thai, Sichuan, and Indian curries are classic matches. It also works with desserts, particularly fruit-based sweets, cream, and chocolate. The textural contrast with crispy fried foods is delightful.

## Serving Tips

Gently rotate the bottle before opening to redistribute the settled sediment — do not shake vigorously. Serve well-chilled. For sparkling nigori, keep a towel ready and point away from faces when opening. Nigori is best consumed soon after opening, as the suspended particles can develop off-flavors quickly.