In a perfect follow up to the pressing episode, Andy and Jim try to clear the water on a murky issue: nigori sake. What is it? WHY is it? How do they make it? And how should I drink it? Listen, and all the clouds will be lifted. Kanpai!
Vocab for this episode
Kassei nigori 活性にごり - “active” nigori sake with living yeast still making alcohol and, importantly, CO2. Can be explosive on opening.
Nigori にごり・濁り - Literally “cloudy.” Here, we’re talking about sake with visible rice residue. It can range from only slight cloudy to thick, creamy white.
Ori おり・澱 - Lees, sediment, dregs… The very fine rice solids still left in sake after pressing.
Oribiki おり引き - A practice of allowing sake to rest in the tank after pressing so that the ori settles to the bottom. Clear sake is drained off the upper level, with the ori-rich sake still left at the bottom.
Origarami/Orizake おりがらみ・おり酒 - Sake taken from the lower levels of an oribiki tank. This sake has lots of residual solids, which not only makes the sake “cloudy” but also brings complexity and heft.
Sasanigori ささ濁り・佐々濁り - Very lightly cloudy sake.
Usunigori うすにごり・薄濁り - Lightly cloudy sake
Recommendations:
Andy - Seikyo Junmai Nigorizake 誠鏡 純米にごり酒
Jim - Nakashimaya Junmai Nigori 中島屋純米にごり
Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive
Also, check out Andy’s website at: https://www.originsake.com/
And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!
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