Unfiltered Sake

about unfiltered sake, also known as nigori sake, found in restaurants in the USA.

Unfiltered sake, as the name suggests, is a type of sake that has not been filtered to remove sediment and impurities. It is made with a combination of rice, water, yeast, and a mold called aspergillus oryzae, which breaks down the starches in the rice into fermentable sugars.

Unfiltered sake is characterized by its cloudy appearance and creamy texture, and is often described as having a sweet, velvety taste. It is typically served at room temperature or slightly chilled, and is often enjoyed as a distinctive and unique sake experience.

In the USA, unfiltered sake can be found in many Japanese restaurants, especially those that specialize in traditional Japanese cuisine. Some popular restaurants that serve unfiltered sake include Sushi Saito in New York City, Sushi Ota in San Diego, and Sushi Saito in Los Angeles.

When ordering unfiltered sake at a restaurant, it's important to note that it may have a stronger alcohol content than other types of sake, typically ranging from 16% to 18% ABV. It's also worth noting that unfiltered sake may have a shorter shelf life than other types of sake, as the sediment and impurities can settle at the bottom of the bottle over time, which can affect the flavor and aroma of the sake.

If you're interested in trying unfiltered sake, I recommend visiting a Japanese restaurant that specializes in traditional Japanese cuisine and asking the sommelier or server for a recommendation. They can help you choose a high-quality unfiltered sake that suits your taste preferences and pairs well with your meal.

Overall, unfiltered sake is a unique and delicious type of sake that offers a distinctive taste experience for those who are adventurous enough to try it.