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Alcoholic drinks from Japan
Nigori is cloudy sake. The mash is brewed like other sake but pressed through a coarse mesh or net, so some yeast and fine rice particles stay in the bottle. Origarami and jikagumi are lightly cloudy cousins, and doburoku is not pressed at all.
| Steamed rice80 (as polished rice) | Standard ratio for the main mash[jss-nrib2011] |
| Rice koji (Aspergillus oryzae)20 (as polished rice) | [jss-nrib2011] |
| Water130 | [jss-nrib2011] |
| Yeast starter (shubo) | [jss-nrib2011] |
| Starter | koji/qu/mold-starter (rice koji) + yeast starter (shubo) |
Total time across the recorded steps: 21 days – 28 days
What changes: Koji dissolves the rice while yeast turns its sugar into alcohol in the same tank
Output: moromi (main mash).
Microbes at work in this step
koji enzymes dissolve the rice while yeast ferments the sugar in the same tank
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nigori is cloudy sake. The mash is brewed like other sake but pressed through a coarse mesh or net, so some yeast and fine rice particles stay in the bottle. Origarami and jikagumi are lightly cloudy cousins, and doburoku is not pressed at all. Made in 4 steps over 21 days – 28 days. The longest step, brew the main mash as for sake, takes 21–28 days (Japan Sake and Shochu Makers Association and…) and runs at 8–18 °C (Japan Sake and Shochu Makers Association and…). Aspergillus oryzae and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 21–28 daysReported[jss-nrib2011] | Brew the main mash as for sake |
|---|---|---|
| Temperature | 8–18 °CReported[jss-nrib2011] | Brew the main mash as for sake |
Nigori is brewed like other sake. The only change is at the press, where a coarse mesh or net replaces the fine cloth, so yeast and fine rice solids stay in. It is still legally sake. Doburoku goes one step further and is not pressed or strained at all, so it is not classed as sake.
The NRIB guide says nigori in which yeast is still fermenting froths up more easily than clear sparkling sake. Chill the bottle in a refrigerator for several hours before opening, do not shake it, and pour slowly. The guide's 5 °C figure is its rule for namazake (unpasteurised sake), not for nigori in particular.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says most sake before the 1440s was nigorizake made by a different process, and that clear seishu became established after the methods developed at the Shoryaku-ji temple. The NRIB guide says nigori in the past was unpasteurised and contained living yeast, and that much of it is pasteurised today.
