Nigori Recipe

Wash and Soak Rice

Rinse the polished rice under cold running water until the water runs nearly clear to remove surface starch. Drain and soak the rice in cold water for 1.5–2 hours (shorter if highly polished).

Steam Rice

Steam the soaked rice for 45–60 minutes until the grains are cooked through but still slightly firm. Spread steamed rice on a clean tray to cool to around 30–35°C for koji making.

Make Koji (if not purchased)

If you have plain steamed rice and koji spores: inoculate cooled steamed rice with koji spores (Aspergillus oryzae) and keep in a warm, humid environment (30–33°C) for 40–48 hours, breaking and mixing the rice every 8–12 hours to allow even growth. The rice should develop a fragrant, sweet scent and visible white mycelium.

Prepare Yeast Starter (Shubo / Moto)

In a sanitized vessel, combine about 300 g of koji, 300 g steamed rice (or small portion of your koji rice), 500 ml water, 6 g sake yeast, and 8 ml lactic acid. Keep the starter at 18–22°C and stir gently once or twice daily. After 4–7 days the starter should be active with a pleasant fermented aroma and small bubbles, indicating a healthy yeast population.

Make Moromi (Main Mash) — Multi-step Additions (Sandan-shikomi)

Over three additions (typically day 1, day 2, day 3): combine steamed rice, koji, and water to build the mash. Aim for a total mash volume of roughly 7 L (including water in starter). Example schedule: Day 1 (Hatsuzoe): add 700 g steamed rice, 300 g koji, and 1.2 L water to the starter. Day 2 (Okikomi): add 500 g steamed rice, 200 g koji, 1.5 L water. Day 3 (Tomezoe): add 400 g steamed rice, 100 g koji, 2.0 L water. Keep the moromi at 12–18°C. Stir gently once or twice daily to ensure even fermentation.

Fermentation

Allow the moromi to ferment for 18–28 days. Temperature control is important: maintain 12–18°C for a slower, cleaner fermentation. Monitor specific gravity (or use hydrometer) and aroma. The yeast will convert rice and koji sugars to alcohol; when fermentation nears completion (specific gravity stable and low), proceed to pressing step.

Coarse Pressing / Filtration

Instead of fine filtration, perform a coarse pressing or use a 100–200 micron mesh bag to separate clear sake from heavier rice solids (lees). Collect both the pressed liquid and a portion of the suspended rice lees (nigorizake aims to retain some solids for texture). For a creamy, full-bodied finish, retain roughly 10–20% of the total volume as lees suspension (adjust by taste).

Blending and Adjustment

Measure alcohol content. The target is 14.9% ABV for the finished product. If ABV is too high from fermentation, dilute with cold water to reach ~14.9%. If ABV is too low, you may add a small controlled amount of sugar (dissolved sterile) to raise body and perceived strength, but avoid exceeding desired ABV. Also stir in reserved lees to create a uniform creamy suspension. Taste and adjust sweetness or acidity very lightly—nigori is often slightly sweet and creamy but balanced.

Stabilize and Cold-settle

Cold-condition the blended nigori at 0–4°C for 2–5 days to allow heavier particles to settle slightly and flavors to integrate. Gently remand (shake) before packaging to re-suspend desired creaminess; do not over-settle if you want a silky cloudiness.

Fill Bottles / Cans

Sanitize bottles or cans. Fill with the nigori, leaving appropriate headspace for canned 180 ml units. Seal immediately. For cans, ensure appropriate canning pressure and processing per equipment safety guidelines. Label with ABV 14.9% and storage instructions: keep refrigerated and consume within a few months for best freshness. Serve chilled.

Before serving, chill each 180 ml can thoroughly. Nigori is best served cold and gently shaken to distribute the suspended rice solids for a creamy mouthfeel. Because this recipe retains solids, refrigerate after opening and consume within 2–3 days for best quality.