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With Nigori Day on February 5 just behind us, it’s the perfect time to explore the allure of this unique variety. An unfiltered and creamy delight, Nigori remains a favorite for its silky texture and natural sweetness. It pairs beautifully with spicy and savory dishes.
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In this edition, we take a closer look at Nigori Sake through a stimulating article by David Cheek, an American settled in Japan who also owns a Sake bar in Tokyo. You will find more on Nigori in our other regular sections as well.
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We also spotlight "Sake Thursdays" at New Delhi’s latest Japanese culinary hotspot, Call Me Ten, where curated sake experiences bring Japan’s drinking culture to the heart of India.
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Whether you're a seasoned sake lover or just beginning your journey, there’s something for everyone in this issue.
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As always, your feedback and suggestions are most valuable to us. Do share them!
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Nigori sake, a cloudy, unfiltered sake, dates back to ancient Japan when crude brewing techniques left rice sediments in the drink. Over time, filtration methods improved, but nigori remained popular for its rich, creamy texture and sweetness. Today, it’s enjoyed worldwide, often chilled, and pairs well with spicy foods.
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David Cheek- an American living in Japan for ten years and a Sake bar owner in Tokyo writes this informative piece to demystify Nigori sake in the fewest words possible. Do read more to get your Nigori facts right once and for all.
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India Diary
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Call Me Ten, the newest entrant in the Japanese fine dining scene in India’s capital has launched Sake Thursdays—an initiative designed to elevate the sake experience for gastronomes each week. This unique culinary journey, where exquisite Japanese cuisine meets the delicate, nuanced flavors of premium sake, promises a sophisticated yet inviting experience.
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Knowledge Bytes
Sake Terms: Nigori
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Continuing with our focus on Nigori sake in this issue, here's a snapshot of this distinctive beverage, that you may like to download and share.
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News Update
Curated
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Two Indian chefs, Nooresha Kably and Brehadeesh Kumar, who were announced as Japanese Cuisine Goodwill Ambassadors in December 2024 by the Ministry of Agriculture, Forestry and Fisheries of Japan, were felicitated this February at the Embassy of Japan in New Delhi.
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Reel
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Special Sakes brought in by passionate Sake connoisseurs deserve special attention.
Hence we hosted a Garden Party to enjoy this lovely Nigorizake from Tamazakura Brewery in the Shimane prefecture.
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The sake was generously gifted to us by Ms Masako Okamura, a senior Marketing professional, and a Sake Sommelier of repute. Masako san lives in Japan and frequently travels the world to share her passion for sake.
We served the Sake first at ambient temperature (15°C) and later warmed at 40°C.
The unanimous verdict was in favor of the warmed one and we couldn’t agree more.
Looking forward to more such experiences
Kampai 🍶
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