Collection: Saké Nama & Nigori

Nama sake is unpasteurized, retaining all its freshness, fruity aromas and slight acidity, with a lively texture on the palate. It should be kept in a cool place.

Nigori sake, on the other hand, is cloudy because it is partially filtered: it retains some of the rice and koji, giving it a creamy texture, marked sweetness and milky or coconut notes.

One focuses on freshness (Nama), the other on rich texture (Nigori).

Legend has it that unfiltered sake(nigori-zake) is one of the oldest forms of sake, born long before modern pressing techniques. In those days, rice, water and koji were simply left to ferment in jars, and the drink was drunk as is, thick, cloudy and lively.

It is said that this rustic sake was offered to Shinto deities as a sacred beverage, as it represented the original purity of natural fermentation. Nigori's cloudy side thus became a symbol of generosity, fertility and connection with the gods. A drink that combines ancient traditions with sensory pleasure.

In Japan, Nigori-zake is often associated with winter festivals or agricultural events, particularly in rural areas where it is still made by hand. In Nara prefecture, the birthplace of sake, Nigori is consumed during New Year celebrations, to bring good luck and prosperity.

In some areas of Tohoku and Gifu, it is shared during harvest festivals, when its rich texture symbolizes abundance. In Hiroshima, it is a welcome accompaniment to local dishes based onoysters or lemon sauce(ponzu), thanks to its sweetness, which counterbalances the iodine and acidity.

This cloudy, generous and expressive sake remains a convivial drink, often shared with family or neighbors, in honor of ancient agricultural and spiritual traditions.

Nama and Nigori sakes are distinguished by their freshness and intensity: Nama (unpasteurized) offers lively, fruity, tangy notes, while Nigori (cloudy) seduces with its smooth texture and milky sweetness.

Nama-zake goes perfectly with fresh dishes such as sashimi, seaweed salads or fish tartars. Its liveliness enhances lightly vinegared or lemony dishes, and it is surprising with fresh cheeses.

The sweeter, richer Nigori-zake goes well with fruit-based desserts, mochi or spicy dishes such as karaage, Japanese curries or Korean cuisine. Its mildness softens pungent or salty flavors, for a balanced, gourmet tasting experience.

Nama and Nigori sakes fully reveal their fruity aromas and delicate texture when served at the right temperature.

Nama-zake, unpasteurized and often more lively and aromatic, is best enjoyed chilled, between 8 and 12°C. This temperature preserves its natural freshness, acidity and floral or fruity notes.

The softer, more textured Nigori-zake is best served chilled, between 6 and 10°C, to enhance its milky sweetness and velvety mouthfeel. Served too warm, it could lose its balance and become too heavy.

Tip: remember to shake the Nigori bottle gently before serving to even out the texture!