Which element is usually present in nigori sake?

Nigori sake is characterized by its cloudy appearance, which is due to the presence of visible sediment or lees. This sediment consists primarily of leftover rice particles and yeast that remain in the sake after the fermentation process is complete.

In contrast to refined sake, which is filtered to achieve a clear appearance, nigori sake undergoes minimal filtration, allowing some of these solids to remain. This not only contributes to its unique texture and flavor profile but also enhances the overall drinking experience, providing a richer, creamier taste. The process of making nigori involves either not filtering the sake completely or intentionally adding back some of the lees to create a more robust body and mouthfeel.

While other elements may also be present in different types of sake, such as filtration processes, carbonation, or alcohol content, they do not define nigori sake specifically as the presence of visible sediment does.