Nigori
Encyclopedia
(For the phonetic mark called , see Japanese typographic symbols#Phonetic marks (hatsuonkigō 発音記号)
Nigori or is a variety of sake, an alcoholic beverage
produced from rice
, its name translates roughly to "cloudy" due to its appearance.
It is about 14～17% alcohol by volume
.
Normal sake is usually filtered to remove grain solids left behind after the fermentation
process, however nigori sake remains unfiltered, resulting in a far cloudier drink.
Nigori sake is generally the sweetest of all sakes, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine. Before serving, the bottle must be shaken properly to mix the sediments with the sake, to obtain the full range of flavor and its "signature look". It is advised that it be served well-chilled, storing it in an ice bucket to keep it from warming up between servings. It is also recommended, as with most sakes, to consume the entire bottle once opened as it begins to oxidize, altering its flavor.
In 2010, a brewer from Akita Prefecture
came up with a dark version of nigori sake, whose color is due to the addition of edible finely powdered charcoal
.
Alcoholic beverage
An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Alcoholic beverages are divided into three general classes: beers, wines, and spirits. They are legally consumed in most countries, and over 100 countries have laws regulating their production, sale, and consumption...
produced from rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, its name translates roughly to "cloudy" due to its appearance.
It is about 14～17% alcohol by volume
Alcohol by volume
Alcohol by volume is a standard measure of how much alcohol is contained in an alcoholic beverage .The ABV standard is used worldwide....
.
Normal sake is usually filtered to remove grain solids left behind after the fermentation
Fermentation (food)
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
process, however nigori sake remains unfiltered, resulting in a far cloudier drink.
Nigori sake is generally the sweetest of all sakes, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine. Before serving, the bottle must be shaken properly to mix the sediments with the sake, to obtain the full range of flavor and its "signature look". It is advised that it be served well-chilled, storing it in an ice bucket to keep it from warming up between servings. It is also recommended, as with most sakes, to consume the entire bottle once opened as it begins to oxidize, altering its flavor.
In 2010, a brewer from Akita Prefecture
Akita Prefecture
is a prefecture of Japan located in the Tōhoku Region of northern Honshu, the main island of Japan. The capital is the city of Akita.- History :The area of Akita has been created from the ancient provinces of Dewa and Mutsu....
came up with a dark version of nigori sake, whose color is due to the addition of edible finely powdered charcoal
Charcoal
Charcoal is the dark grey residue consisting of carbon, and any remaining ash, obtained by removing water and other volatile constituents from animal and vegetation substances. Charcoal is usually produced by slow pyrolysis, the heating of wood or other substances in the absence of oxygen...
.
External links
- http://www.kikumasamune.com/QandA/060.html
- http://sake-world.com/html/more-types-3.html