Nigori: Difference between revisions
m Added {{ref improve}} tag to article (TW) |
|||
| Line 12: | Line 12: | ||
In 2010, a brewer from [[Akita Prefecture]] came up with a dark version of nigori sake, the color of which is due to the addition of edible finely powdered [[charcoal]].<ref>{{cite web |url=http://www.asahi.com/english/TKY201006300329.html |title=Sake brewer comes up with dark sake |work=[[Asahi Shimbun]] |date=2010-07-01}}</ref> |
In 2010, a brewer from [[Akita Prefecture]] came up with a dark version of nigori sake, the color of which is due to the addition of edible finely powdered [[charcoal]].<ref>{{cite web |url=http://www.asahi.com/english/TKY201006300329.html |title=Sake brewer comes up with dark sake |work=[[Asahi Shimbun]] |date=2010-07-01}}</ref> |
||
Nigori sake is filtered. It's "roughly filtered" allowing some of the rice sediment to come through. |
|||
==See also== |
|||
*[[Sake]] |
|||
*[[Amazake]] – a Japanese rice wine |
|||
==References== |
==References== |
||
Revision as of 04:11, 8 March 2013
 | This article needs additional citations for verification. (February 2013) |
Nigori or nigorizake (濁り酒) is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to cloudy because of 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, the color of which is due to the addition of edible finely powdered charcoal.[1]
Nigori sake is filtered. It's "roughly filtered" allowing some of the rice sediment to come through.
References
- ^ "Sake brewer comes up with dark sake". Asahi Shimbun. 2010-07-01.
External links
 | This drink-related article is a stub. You can help Wikipedia by expanding it. |