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/nee-go-ree/
Nigori is known for its cloudy appearance, achieved through coarse filtration that leaves rice solids in the sake. This creates a creamy texture and a slightly sweet flavour that matches well with mentaiko, Fukuoka’s spicy cured pollack roe, balancing Nigori’s richness with its bold, savoury notes.
Well-suited for seafood dishes with rich, sweet or lightly spiced profiles.
Also known as “cloudy sake”, Nigori is characterised by its slightly sweet, creamy texture with full-bodied flavour.
Nigori’s origins can be traced back to early methods of sake brewing when sake was traditionally made without an extensive filtration process, resulting in a cloudy appearance due to the presence of rice solids.
Pair Nigori with dishes like prawn seafood risotto or spicy shellfish to complement its sweet and creamy notes.
