Bottles of Nigori and Filtered saké and glasses of saké Cocktails / Photo by Sarah Anne Ward
Prop Styling by Paola Andrea / Food Styling by Maggie Ruggiero
Cocktails are a fantastic way to introduce saké to imbibers. Bartenders often incorporate saké into cocktails because it can breathe new life into classic drinks and introduce the category to those who might not have tried it on its own.
Both clear and cloudy varieties are used to make delicious concoctions. In clear saké, its fermented solids have been completely removed from the liquid, leaving it free of sediment. With cloudy saké, also known as nigori, dissolved rice sediment is reintegrated into the clear saké which creates a rich, creamy mouthfeel.
Nigori can help round out cocktails with sweet, sour or savory notes, especially useful for guests with dairy-free diets. “One of my favorite nigori cocktails includes gin, white vermouth, a hint of citrus and an herb sprig,” says Tiffanie Barriere, bartender at Atlanta’s One Flew South. “Nigori’s creamy texture and fruity notes not only enhance the cocktail’s flavor, but also complements the other ingredients. The color looks wonderful in any glass.”
