What is the Difference between Doburoku, Nigori, and Origarami?

At first glance, doburoku, nigori, and ori-garami may seem indistinguishable, as they all share a cloudy appearance. However, their brewing methods and classifications set them apart.

Each of these styles follows a unique production process, resulting in distinct textures, flavors, and legal definitions. In this article, we explore what defines doburoku, nigori sake, and ori-garami, how they differ from standard filtered sake, and what makes each one special.

Standard sake: clarified after pressing

Before diving into unfiltered styles, let's first take a brief look at how standard, clear sake is produced.

In sake brewing, rice, rice malt, yeast, and brewing water are combined in a fermentation tank, where they undergo fermentation, creating a thick, cloudy mixture known as moromi.

Even after full fermentation, moromi contains undissolved solid components such as rice and rice malt. To separate the liquid from these solids, a process called shibori (pressing) is carried out. Shibori removes the sake lees (kasu), leaving behind only the liquid portion—unrefined sake.

There are several shibori methods, one of which involves straining the moromi through a cloth bag. These techniques influence the final texture and clarity of the sake.

Even after shibori (pressing) is complete, tiny solid particles called "ori" remain suspended in the sake. To remove these, the sake undergoes a settling process known as "oribiki".

Typically, the freshly pressed sake is left to rest for a few days, allowing the ori to naturally settle at the bottom of the tank. The clear liquid from the top layer is then carefully extracted, leaving the sediment behind.

After this step, the sake is further refined through filtration, sometimes using activated charcoal to adjust color and aroma. Water is then added to achieve the desired alcohol content, followed by pasteurization to stabilize the sake by killing bacteria and deactivating enzymes. This completes the production of standard, clear sake.

Doburoku: unpressed sake

Simply put, doburoku is made by skipping the pressing process in the standard sake brewing method. This means that the solid components of the moromi remain intact, creating a thick, unfiltered texture.

Under Japanese liquor laws, sake must be pressed to be classified as seishu (清酒, refined sake). Since doburoku does not undergo pressing, it is legally categorized as "other brewed alcohol" (その他の醸造酒) rather than sake.

One way to think of doburoku is as an alcoholic beverage that retains nearly all of the sake lees. This results in a rich, full-bodied profile with a pronounced sweetness and umami from the rice, often accompanied by a mild effervescence. The unfiltered nature of doburoku makes it a deeply flavorful and texturally unique experience.

Nigori: pressed with a coarse filter

Like doburoku, nigori sake has a cloudy appearance, but unlike doburoku, it undergoes pressing as part of the brewing process. So why does it remain cloudy despite being pressed?

The key lies in the pressing method. Unlike standard clear sake, which is filtered through a fine sake bag, nigori sake is pressed using a coarse mesh, similar to a colander. This allows some of the rice solids to pass through, giving nigori sake its characteristic opacity and rich texture.

As mentioned earlier, in Japan, a brewed alcoholic beverage must go through a pressing process to be legally classified as seishu (sake). According to the Notification of Interpretation of the Liquor Tax Law and Related Liquor Control Laws and Regulations, pressing is defined as "any action that separates the liquid and lees of sake, regardless of the method used."

Because nigori sake is still technically pressed, even though it uses a coarse filtration method, it qualifies as a type of sake under Japanese liquor laws.

Like doburoku, many nigori sake varieties are rich and full-bodied, allowing the original flavor of the rice to shine through. However, the coarseness of the strainer used during pressing plays a significant role in shaping the final taste and texture.

For example, lighter styles such as sasa-nigori and usu-nigori have a gentle haze, offering a refreshing sweetness and fruity character. These styles provide a delicate balance between clarity and the depth of nigori.

On the other hand, kassei nigori —an unpasteurized nigori sake—is known for its natural effervescence, creating a lively, sparkling texture that enhances its bright acidity and richness. The slight fizz adds a stimulating, dynamic drinking experience.

Ori-garami: bottled without undergoing oribiki

Ori-garami is an unfiltered sake that retains a fine haze of lees (ori) and is sometimes referred to as kasumi-zake. While the brewing process up to the pressing stage is the same as that of standard sake, the smallest lees particles are intentionally left in, giving it a slightly cloudy, milky-white appearance. Since ori-garami undergoes pressing, it is legally classified as seishu under Japanese liquor laws.

The fine lees suspended in ori-garami contain tiny rice and yeast fragments, along with abundant umami components. Compared to doburoku and nigori, most ori-garami styles have a lighter texture, making them ideal for those who enjoy a balanced umami presence without excessive richness. In fact, when comparing usu-nigori and ori-garami, the difference in cloudiness is often minimal—some ori-garami can even appear cloudier than certain nigori styles.

Many ori-garami sake are nama, meaning they are unpasteurized, leaving the fermentation active and creating a pleasant bubbly sensation. This gentle effervescence enhances the aroma, texture, and umami of the lees, creating a lively, refreshing drinking experience that balances depth with a bright, crisp finish.

How to drink cloudy sake

The rich, mellow flavor of fat pairs beautifully with the thick texture of cloudy sake.

For example, when nigori or doburoku is paired with richly flavored dishes such as thickly stewed offal or pork belly, the fat and sake melt together, creating an irresistible combination. Additionally, the moderate thickness of usu-nigori complements dishes with a rich egg flavor, such as dried mullet roe or hard-boiled eggs.

There are two ways to enjoy cloudy sake: drinking the clear top layer and the sediment separately, or mixing them together.

To enjoy them separately, open the bottle slowly while keeping it upright, and gently pour out only the clear top layer. This way, you can first appreciate the clean, refreshing taste of the top layer, followed by the rich, complex flavors of the sediment.

If you prefer to drink them mixed, gently shake the bottle before pouring to evenly distribute the sediment. This method allows you to enjoy a creamy, smooth texture and the full-bodied depth of flavor that comes from the lees.

Warming these type of sake is also highly recommended. Heating it enhances its umami and acidity, offering a completely different experience from drinking it chilled. The texture also softens when warmed, making it an excellent pairing with food.

As you can see, these three types of sake are enjoyable on their own, but their rich, bold flavors hold up well even when mixed. Experimenting with different ways to enjoy them—on the rocks, with soda, or even blended with milk or yogurt—can bring out unexpected new flavors, making for an exciting drinking experience.

Summary

Standard clear sake, with its transparent appearance, is made through both pressing and racking (oribiki) after fermentation.

In contrast, cloudy sake comes in various forms, each produced using a different method. Doburoku is made without pressing, nigori sake is pressed through a coarse mesh, and ori-garami is bottled without undergoing racking.

Even though they are all cloudy, the amount of solid components retained differs in each, resulting in distinct aromas and flavors. As you enjoy these diverse expressions, take a moment to appreciate the unique brewing techniques behind them, and savor the variety of rich, complex tastes they offer.