Description
Nigori, meaning “cloudy” in Japanese, is a sake that, at the end of fermentation, is filtered gently, with a portion of rice grain residue remaining very present in the final product. This sake is filtered even less than traditional nigori, resembling another product, doburoku, sake historically produced in Japanese homes, completely unfiltered, and therefore not categorizable as “nihonshu” by law. Hence the name “Dobu Nigori.”
By blending the sediments in the bottle with the liquid part before consumption, there remains a creamy and dense sensation in the mouth, with a slight sweetness balancing the alcohol content of 18%, resulting from the lack of dilution with water.”
