Nigori / Cloudy Sake

Japanese: 濁り酒

To obtain a “cloudy” sake, at the pressing stage, when the sake is separated from its lees (sake kasu), brewers use a rougher cloth or filter, so as to allow the finer particles of steamed rice and yeast to remain as a sediment in the final product. This results in a creamier texture and in a taste that can be either sweeter or with a more pronounced tartness compared to average sake.