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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. 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 |
| 80 (as polished rice) | Steamed rice · Standard ratio for the main mash[jss-nrib2011] |
| 20 (as polished rice) | Rice koji (Aspergillus oryzae)[jss-nrib2011] |
| 130 | Water[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 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.
Live (unpasteurised) nigori should be kept at or below 5 °C.
Every number is labelled with how it is known. How this atlas is made
