Nigori

To make sake, brewers ferment rice in water. At the very end of the fermentation process, at the end of the brewing process, the vat contains a liquid element, the sake, and a solid element: a ‘cloud’ of tiny, soggy fragments of brewed rice.

In most cases, brewers carefully separate these two elements using canvas bags or presses. But not in the case of ‘nigori’ or ‘troubled’ sake. These cuvées contain a greater or lesser proportion of the brewed rice, which gives them a cloudy appearance, but also a dense texture and an inimitable lactic aroma.