I was wondering how you would recommend modifying the process, for a person who primarily wants to make Nigori-zake?
Having lived in Japan (like a lot of people who are looking into this, I suspect), I have developed my own sake preferences. Of sake styles, my favourite is nigori. It is where I can really get an honest taste of the rice. It doesn’t have to be sweet, although I have nothing against at all against sweet, as most Nigoris I have tasted are sweet and delicious. For me it is like my taste in beers. Most of the world likes tasteless dry lagers, just as most of the sake world goes for clear beverages with most of the rice taste removed. But I would rather have a complex, fruity real ale any day. The equivalent for me is a Nigori-zake. I’d also love to get a better idea of what the traditional home brew Nigori was like, before the government made it illegal. I am also thinking of brewing some slightly sweet clearer sakes with flowers added during the wracking – I am think rose petals or chamomille. An alternative is some sweet spices such as clove and cinammon.
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