Nigori: Difference between revisions
m →External links: Remove dead link |
Added infobox for drink, more sources, history of reintroduction in 1960s, section headers. |
||
Line 1: | Line 1: | ||
{{For|the phonetic mark called nigori|Dakuten}} |
{{portal|Drink}}{{For|the phonetic mark called nigori|Dakuten}} |
||
{{ref improve|date=February 2013}} |
{{ref improve|date=February 2013}} |
||
{{Italic title|reason=[[:Category:Japanese words and phrases]]}} |
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}{{Infobox drink |
||
|name = Nigori |
|||
[[Image:Nigori sake.jpg |
|image = [[Image:Nigori sake.jpg|Nigori sake|80px]] |
||
⚫ | |||
|type = [[Sake]] |
|||
|abv = 10.0% - 20.0% |
|||
|origin = [[Japan]] |
|||
|introduced = Pre-1800s, reintroduced 1966 |
|||
|colour = Cloudy white |
|||
|flavour = |
|||
|variants = |
|||
|related = [[Sake]], [[Makgeolli]], [[Amazake]] |
|||
}}[[]] |
|||
⚫ | '''''Nigori''''' or {{Nihongo|'''''nigorizake'''''|濁り酒<!--"濁り酒" is pronounced "nigorizake"-->}} is a variety of [[sake]], an [[alcoholic beverage]] produced from [[rice]]. Its name translates roughly to ''cloudy'' because of its appearance. It is about 12–17% [[alcohol by volume]], averaging 15% with some as high as 20%<ref>{{Cite web|url=https://drinks.seriouseats.com/2011/06/sake-school-all-about-nigori-cloudy-sake.html|title=Sake School: All About Nigori, the Cloudy Sake|last=Eats|first=Serious|website=drinks.seriouseats.com|language=en|access-date=2019-02-08}}</ref>. |
||
== Description == |
|||
Sake is usually filtered to remove grain solids left behind after the [[Fermentation (food)|fermentation]] process. Nigori sake is filtered using a broader mesh, resulting in the permeating of fine rice particles and a far cloudier drink.<ref name=":0">{{Cite web|url=https://kotobank.jp/word/濁り酒-591499|title=濁り酒|last=|first=|date=|website=日本大百科全書 at kotobank.jp|publisher=|language=ja|access-date=2016-12-18}}</ref><ref name=":1">{{Cite web|url=http://www.nada-ken.com/main/en/index_s/447.html|title=Seishu・Nihon-shu|last=|first=|date=|website=Sake Glossary|publisher=The Society for Nada-Sake Research|access-date=2016-12-18}}</ref> |
Sake is usually filtered to remove grain solids left behind after the [[Fermentation (food)|fermentation]] process. Nigori sake is filtered using a broader mesh, resulting in the permeating of fine rice particles and a far cloudier drink.<ref name=":0">{{Cite web|url=https://kotobank.jp/word/濁り酒-591499|title=濁り酒|last=|first=|date=|website=日本大百科全書 at kotobank.jp|publisher=|language=ja|access-date=2016-12-18}}</ref><ref name=":1">{{Cite web|url=http://www.nada-ken.com/main/en/index_s/447.html|title=Seishu・Nihon-shu|last=|first=|date=|website=Sake Glossary|publisher=The Society for Nada-Sake Research|access-date=2016-12-18}}</ref> Unfiltered sake is known as doburoku (どぶろく, but also 濁酒)<ref name=":0" /><ref name=":1" /> and was originally brewed across Japan by farming families. However, it was banned in the [[Meiji period]], though it has since been revived as a local brewing tradition. The area around Mihara village in southern [[Shikoku]] is especially well-known for its doburoku breweries. |
||
== Commercial Reintroduction == |
|||
⚫ | Nigori sake is generally the sweetest of all |
||
Brewer Tokubee Masuda, of Kyoto-based [[Tsukino no Katsura|Tsukino Katsura]] brewery, which began in 1675, looked to bring back hundred-year-old recipes and traditional production methods available to modernize their products<ref name=":2">{{Cite web|url=https://asia.nikkei.com/Business/At-a-Kyoto-sake-brewer-the-future-is-in-the-past|title=At a Kyoto sake brewer, the future is in the past|website=Nikkei Asian Review|language=en-GB|access-date=2019-02-08}}</ref>. Beginning in 1964<ref name=":2" /> (or 1966<ref name=":3">{{Cite book|url=https://books.google.com/books?id=urFpAwAAQBAJ&lpg=PA66&dq=nigori%20sake&pg=PA66#v=onepage&q=nigori%20sake&f=false|title=Sake Confidential: A Beyond-the-Basics Guide to Understanding, Tasting, Selection, and Enjoyment|last=Gauntner|first=John|date=2014-06-03|publisher=Stone Bridge Press|isbn=9781611720143|language=en}}</ref>), Masuda began lobbying the Japanese government to relax sake production-laws in order to produce an unfiltered sake that would be cloudy and offer a visual component, similar to European wines.<ref name=":3" /><ref name=":2" /> The result was a sake that was cloudy, effervescent, unpasteurized, and slightly sweeter.<ref name=":2" /> Author John Gauntner, discussing the production process that allowed nigori to be considered as sake, notes:<blockquote>"What they did was create a cage-like device, an insert with holes in its walls that fit into a tank of sake. The sake that leaked through the holes in the center of the insert was then drawn off and bottled. The government determined that as long as the holes in the mesh were no larger than 2 millimeters in diameter, the result of filtration using the cage could legally be considered sake. Hence, nigori was born as a genre of sake. Other breweries later followed suit, using their own contraptions."<ref name=":3" /></blockquote>Gauntner also remarked that currently, most brewers no longer bother filtering out the sake, but will instead dilute the final product with filtered sake. Formerly, only water could be added to sake after fermenting, but current laws state that only water ''and'' sake can be added afterward.<ref name=":3" /> |
|||
Unfiltered sake is known as doburoku (どぶろく, but also 濁酒)<ref name=":0" /><ref name=":1" /> and was originally brewed across Japan by farming families. However, it was banned in the Meiji period, though it has since been revived as a local brewing tradition. The area around Mihara village in southern Shikoku is especially well-known for its doburoku breweries. |
|||
In 2010, a brewer from [[Akita Prefecture]] came up with a dark version of nigori sake, the color of which is due to the addition of edible finely powdered [[charcoal]].<ref>{{cite web |url=http://www.asahi.com/english/TKY201006300329.html |title=Sake brewer comes up with dark sake |work=[[Asahi Shimbun]] |date=2010-07-01}}</ref> |
In 2010, a brewer from [[Akita Prefecture]] came up with a dark version of nigori sake, the color of which is due to the addition of edible finely powdered [[charcoal]].<ref>{{cite web |url=http://www.asahi.com/english/TKY201006300329.html |title=Sake brewer comes up with dark sake |work=[[Asahi Shimbun]] |date=2010-07-01}}</ref> |
||
== Consumption == |
|||
⚫ | Nigori sake is generally the sweetest of all sake, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine. Before serving, the bottle is shaken properly to mix the sediment with the sake, to obtain the full range of flavor and its signature look. It is advised that it be served well-chilled, storing it in an ice bucket to keep it from warming up between servings. It is recommended, as with most sake, to consume the entire bottle once opened before it begins to oxidize, altering its flavor. |
||
Nigori sake is more popular in the United States than in Japan, as are other less traditional varieties, which has lead to an increase of American sake brewers.<ref>{{Cite web|url=https://www.sfgate.com/wine/article/A-highly-polished-drink-Creamy-and-fragrant-2608608.php|title=A highly polished drink / Creamy and fragrant, daiginjos are the pinnacle of sake|last=Gray|first=W. Blake|last2=Writer|first2=Chronicle Staff|date=2005-09-15|website=SFGate|access-date=2019-02-08}}</ref><ref>{{Cite web|url=https://www.forbes.com/sites/taranurin/2017/02/28/u-s-sake-sales-soar-as-brewers-around-the-world-defy-ancient-japanese-traditions/|title=U.S. Sake Sales Soar As Brewers Around The World Defy Ancient Japanese Traditions|last=Nurin|first=Tara|website=Forbes|language=en|access-date=2019-02-08}}</ref><ref>{{Cite news|url=https://www.sacbee.com/food-drink/wine/dunne-on-wine/article75193887.html|title=Dunne on Wine: Sake grows in favor in the U.S.|last=Dunne|first=Mike|work=The Sacramento Bee|access-date=2019-02-08|language=en-US|issn=0890-5738}}</ref><ref>{{Cite web|url=https://www.foodandwine.com/wine/sake-trends-periodic-table-emeryville|title=Strawberry Yeast, SF Sake and More: 3 New Trends in Sake You’ll See More of in 2018|website=Food & Wine|language=en|access-date=2019-02-08}}</ref> |
|||
<br /> |
|||
==See also== |
==See also== |
||
{{portal|Drink}} |
|||
* [[Amazake]] – a Japanese rice wine |
* [[Amazake]] – a Japanese rice wine |
||
* [[Makgeolli]] |
* [[Makgeolli]] |
||
Line 25: | Line 42: | ||
== External links== |
== External links== |
||
* http://sakefanworld.info/brewer/187/ |
|||
* http://www.tsukinokatsura.co.jp |
|||
{{Authority control}} |
{{Authority control}} |
||
[[Category:Sake]] |
[[Category:Sake]] |
Revision as of 02:42, 8 February 2019
This article needs additional citations for verification. (February 2013) |
![]() | |
Type | Sake |
---|---|
Country of origin | Japan |
Introduced | Pre-1800s, reintroduced 1966 |
Alcohol by volume | 10.0% - 20.0% |
Colour | Cloudy white |
Related products | Sake, Makgeolli, Amazake |
[[]]
Nigori or nigorizake (濁り酒) is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to cloudy because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%[1].
Description
Sake is usually filtered to remove grain solids left behind after the fermentation process. Nigori sake is filtered using a broader mesh, resulting in the permeating of fine rice particles and a far cloudier drink.[2][3] Unfiltered sake is known as doburoku (どぶろく, but also 濁酒)[2][3] and was originally brewed across Japan by farming families. However, it was banned in the Meiji period, though it has since been revived as a local brewing tradition. The area around Mihara village in southern Shikoku is especially well-known for its doburoku breweries.
Commercial Reintroduction
Brewer Tokubee Masuda, of Kyoto-based Tsukino Katsura brewery, which began in 1675, looked to bring back hundred-year-old recipes and traditional production methods available to modernize their products[4]. Beginning in 1964[4] (or 1966[5]), Masuda began lobbying the Japanese government to relax sake production-laws in order to produce an unfiltered sake that would be cloudy and offer a visual component, similar to European wines.[5][4] The result was a sake that was cloudy, effervescent, unpasteurized, and slightly sweeter.[4] Author John Gauntner, discussing the production process that allowed nigori to be considered as sake, notes:
"What they did was create a cage-like device, an insert with holes in its walls that fit into a tank of sake. The sake that leaked through the holes in the center of the insert was then drawn off and bottled. The government determined that as long as the holes in the mesh were no larger than 2 millimeters in diameter, the result of filtration using the cage could legally be considered sake. Hence, nigori was born as a genre of sake. Other breweries later followed suit, using their own contraptions."[5]
Gauntner also remarked that currently, most brewers no longer bother filtering out the sake, but will instead dilute the final product with filtered sake. Formerly, only water could be added to sake after fermenting, but current laws state that only water and sake can be added afterward.[5]
In 2010, a brewer from Akita Prefecture came up with a dark version of nigori sake, the color of which is due to the addition of edible finely powdered charcoal.[6]
Consumption
Nigori sake is generally the sweetest of all sake, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine. Before serving, the bottle is shaken properly to mix the sediment with the sake, to obtain the full range of flavor and its signature look. It is advised that it be served well-chilled, storing it in an ice bucket to keep it from warming up between servings. It is recommended, as with most sake, to consume the entire bottle once opened before it begins to oxidize, altering its flavor.
Nigori sake is more popular in the United States than in Japan, as are other less traditional varieties, which has lead to an increase of American sake brewers.[7][8][9][10]
See also
- Amazake – a Japanese rice wine
- Makgeolli
- List of rice beverages
References
- ^ Eats, Serious. "Sake School: All About Nigori, the Cloudy Sake". drinks.seriouseats.com. Retrieved 2019-02-08.
- ^ a b "濁り酒". 日本大百科全書 at kotobank.jp (in Japanese). Retrieved 2016-12-18.
- ^ a b "Seishu・Nihon-shu". Sake Glossary. The Society for Nada-Sake Research. Retrieved 2016-12-18.
- ^ a b c d "At a Kyoto sake brewer, the future is in the past". Nikkei Asian Review. Retrieved 2019-02-08.
- ^ a b c d Gauntner, John (2014-06-03). Sake Confidential: A Beyond-the-Basics Guide to Understanding, Tasting, Selection, and Enjoyment. Stone Bridge Press. ISBN 9781611720143.
- ^ "Sake brewer comes up with dark sake". Asahi Shimbun. 2010-07-01.
- ^ Gray, W. Blake; Writer, Chronicle Staff (2005-09-15). "A highly polished drink / Creamy and fragrant, daiginjos are the pinnacle of sake". SFGate. Retrieved 2019-02-08.
- ^ Nurin, Tara. "U.S. Sake Sales Soar As Brewers Around The World Defy Ancient Japanese Traditions". Forbes. Retrieved 2019-02-08.
- ^ Dunne, Mike. "Dunne on Wine: Sake grows in favor in the U.S." The Sacramento Bee. ISSN 0890-5738. Retrieved 2019-02-08.
- ^ "Strawberry Yeast, SF Sake and More: 3 New Trends in Sake You'll See More of in 2018". Food & Wine. Retrieved 2019-02-08.