Collection: Nama & Nigori Sake

Nama sake is unpasteurized sake that retains all its freshness, fruity aromas, and a slight acidity, with a lively mouthfeel. It must be kept refrigerated.

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

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

According to legend, unfiltered sake (nigori-zake) is said to be one of the oldest forms of sake, dating back 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 Shinto deities as a sacred drink because it represented the original purity of natural fermentation. Nigori’s cloudy appearance thus became a symbol of generosity, fertility, and connection with the gods. A drink that brings together ancient traditions and sensory pleasure.

In Japan, Nigori-zake is often associated with winter celebrations or agricultural events, particularly in rural regions where it is still made using traditional methods. In Nara Prefecture, the birthplace of sake, Nigori is enjoyed during New Year celebrations to bring good luck and prosperity.

In some areas of Tohoku or Gifu, it is shared during harvest festivals, where its rich texture symbolizes abundance. In Hiroshima, it is often served with local dishes featuring oysters or citrus sauce (ponzu), as its sweetness balances the brininess 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 sake stand out for their freshness and intensity: Nama (unpasteurized) offers bright, fruity and tangy notes, while Nigori (cloudy) appeals with its smooth texture and milky sweetness.

Nama-zake pairs perfectly with fresh dishes such as sashimi, seaweed salads, or fish tartare. Its vibrancy enhances lightly vinegared or lemony dishes, and it is surprisingly delicious with fresh cheeses.

Nigori-zake, sweeter and richer, is a natural match for fruit-based desserts, mochis, and spicy dishes such as karaage, Japanese curries, or Korean cuisine. Its sweetness softens spicy or salty flavors for a balanced and indulgent tasting experience.

Nama and Nigori sake 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 more textured, is ideally enjoyed well chilled, between 6 and 10°C, to highlight its milky sweetness and velvety mouthfeel. If served too warm, it may lose its balance and become too heavy.

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