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For the phonetic mark called nigori, see Dakuten.
Nigori sake

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 14–17% alcohol by volume.

Sake is usually filtered to remove grain solids left behind after the fermentation process; however, nigori sake remains unfiltered, resulting in a far cloudier drink.

Nigori sake is generally the sweetest of all sakes, 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 sakes, to consume the entire bottle once opened before it begins to oxidize, altering its flavor.

Nigori sake is also known as doburoku 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.[1]

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