Issue link: https://digital.copcomm.com/i/343109
Nigori historical background Nigori is sake that has been coarsely filtered after fermentation, allowing it to retain fine particles of yeast and rice solids, giving this sake its cloudy appearance. Historically, Nigori Sake has been in existence from the beginning of sake production, estimated at 1,500 years ago. The practice of making Nigori-type sake was once widespread, ranging from production by designated sake brewmasters or toji, to small-scale home fermentation in agricultural communities for daily consumption. The early 20th century saw a shift in these rural practices, when the government limited sake production exclusively to brewmasters at designated breweries, or kuramoto. Nigori lost in the 20th-century consumer market During the economic growth in Japan after WWII, the character of Nigori Sake did not appear to fit the tastes of this vigorous sake consuming culture. The filtered, clear type of sake called Seishu dominated the market, causing the Nigori style sake to all but disappear. The rediscovery and growth of Nigori Sake. It all started here in America! In 1985, Takara Sake introduced Sho Chiku Bai Nigori, or "Silky Mild" to the United States. Takara Sake believed that the soft, sweet, and smooth character of this once forgotten Nigori Sake would be well received by American palates. This foresight was correct and, after almost 30 years, Takara Sake USA holds the largest share of the Nigori Sake market in the United States. This renaissance of Nigori Sake was greatly helped by the arrival and success of Japanese cuisine in the United States, and there is a strong correlation between the growth of Japanese restaurants and Nigori Sake sales over the past two decades. AND HOW THE AMERICAN MARKET PLAYS A CRITICAL ROLE NIGORI HOW THIS ONCE FORGOTTEN SAKE BECAME A TRENDSETTER Number of Japanese restaurants: 1993 – 3000 restaurants 2000 – 6000 restaurants 2009 – 12000 restaurants 2013 – 18000 restaurants Takara Sake proved to be a true pioneer of Nigori Sake in the United States, and it was almost 10 years before the American market began to see an influx of different brands of Nigori Sake. As of 2014 about 100 Nigori brands have been registered at TTB, proving that the Nigori Sake trend has found a receptive audience here in the United States. Nigori Sake has also enjoyed a resurgence of popularity in its home country, making its way back into the restaurant and bar culture of Japan, after being virtually absent for more than a half century. SAKE: ShoChikuBai NIGORI SALES Japanese Restaurants in the U.S.A. 1985 ShoChikuBai NIGORI 1993 2000 0 4000 6000 8000 10000 12000 14000 16000 18000 20000 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 Unagi, Roll, Tempura, and Nigori at Mitama Restaurant, Berkeley, CA