This popular category of sake represents the famous “cloudy”, “milky”, or “foggy” sake that has rice particles left in the brew and are not totally filtered out. Many Americans refer to “Nigori” sake as “Unfiltered” sake, but this is a misnomer as all sake is filtered to a degree. This is when we are speaking about filtering out all of those unfermented rice particles, but many brewers will coarsely filter their sake and then add back the unfermented rice particles. Nigori sake comes in all styles and thicknesses. From very creamy and thick to very light and almost misty, called “Usu-Nigori.” Coarsely filtered sake should always be served chilled and it’s always important to undulate or gently shake the bottle before serving. As for food pairings, Nigori sake goes well with spicy cuisines, fruit plates, cheese plates, and of course deserts.