Translation guide
In Japanese, 'unrefined sake' refers to sake that has not been filtered or pasteurized, often called nigorizake or doburoku. The term can also describe raw, unpasteurized sake (namazake). This guide covers the main types and how to talk about them naturally.
Sake that is milky white with rice sediment, often sweet and lightly sparkling.
The standard term for cloudy, unfiltered sake. It is widely available and recognized.
This nigorizake is sweet and easy to drink.
A more formal or technical term for cloudy sake, sometimes used on labels.
Dakushu is sake that is not completely filtered.
A thick, porridge-like sake traditionally made at home or in rural areas, often with a stronger rice flavor.
Refers to home-brewed, unfiltered sake with a chunky texture. It is distinct from commercially produced nigorizake.
In the countryside, some households make doburoku.
Sake that has not been heat-pasteurized, preserving fresh, lively flavors. It may be clear or cloudy.
Unpasteurized sake, often with a fresh, fruity taste. It is not necessarily cloudy, but is 'unrefined' in the sense of being untreated.
Namazake must be refrigerated and has a fresh flavor.
Unpasteurized and undiluted sake, even more robust and 'raw' in character.
Sake that is freshly pressed and often slightly cloudy with rice particles, seasonal and vibrant.
Newly brewed sake, often released in winter. It may be slightly cloudy if not fully filtered, but the term emphasizes freshness rather than cloudiness.
In winter, you can enjoy new nigorizake.
Literally 'just pressed', used for sake that is bottled immediately after pressing, often with a fresh, slightly cloudy appearance.
濁り酒 (nigorizake) is commercially produced and lightly filtered, leaving some rice sediment. どぶろく (doburoku) is traditionally home-brewed, thicker, and often illegal to sell without a license. In casual conversation, people may use them interchangeably, but they are technically different.
The nigorizake I bought at the supermarket is light, but doburoku is much thicker.
In English, 'unrefined' might imply cloudy or raw. In Japanese, 生酒 (namazake) is unpasteurized but often clear. If you want cloudy sake, specify 濁り酒.
Namagenshu has a high alcohol content and a rich flavor.
しぼりたての生酒は格別です。
Freshly pressed namazake is exceptional.