Collection: Nama & Nigori Sake

Saké Nama is an unpasteurized saké, preserving all its freshness, fruity aromas, and a slight acidity, with a lively texture on the palate. It must be kept chilled.

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

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

According to legend, unfiltered sake (nigori-zake) is one of the oldest forms of sake, created long before modern pressing techniques. At the time, rice, water, and koji were simply left to ferment in jars, and the drink was consumed as is, thick, cloudy, and lively.

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

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

In certain areas of Tohoku or Gifu, it is shared during harvest festivals, where its rich texture symbolizes abundance. In Hiroshima, it is gladly paired with local dishes featuring oysters or citrus-based sauce (ponzu), thanks to its sweetness that balances the iodine and acidity.

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

Nama and Nigori sakés stand out for their freshness and intensity: Nama (unpasteurized) offers bright, fruity, and tangy notes, while Nigori (cloudy) captivates with its creamy texture and milky sweetness.

Nama-zake pairs perfectly with fresh dishes like sashimi, seaweed salads, or fish tartares. Its liveliness enhances lightly vinegared or lemony dishes, and it is surprisingly good with fresh cheeses.

Nigori-zake, sweeter and richer, often accompanies fruit-based desserts, mochis, or spicy dishes like karaage, Japanese curries, or Korean cuisine. Its sweetness softens spicy or salty flavors for a balanced and indulgent tasting experience.

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

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

Nigori-zake, softer and textured, is ideally enjoyed well chilled, between 6 and 10°C, to highlight its milky sweetness and velvety mouthfeel. Served too warm, it may lose its balance and become too heavy.

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