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Introduction｜What Are Seishu and Daku-shu?
When learning about Japanese sake, you’ll often encounter the terms “seishu(清酒)” (clear sake) and “daku-shu(濁酒)” (cloudy sake).
At a glance, it may seem like the difference is just transparent vs. cloudy appearance, but in fact, there are important distinctions in brewing methods, legal classifications, and flavor profiles.
In this article, we’ll explain the differences between “seishu(清酒)” clear sake and “daku-shu(濁酒)” cloudy sake in an easy-to-understand way — and also clarify where nigori sake and doburoku fit in!
The Main Difference Between Seishu(清酒) and Daku-shu(濁酒)
Filtration is the biggest difference between them.
| Category | Seishu (清酒) | Daku-shu (濁酒) |
|---|---|---|
| Brewing Method | Thoroughly filtered to produce clear liquid | Hardly filtered; rice solids remain |
| Appearance | Clear or slightly yellowish | White and cloudy |
| Flavor | Clean, refined, aromatic | Sweet, rich, thick texture |
| Storage | Stable, long shelf life | Requires refrigeration, prone to spoilage |
What Is Clear Sake (Seishu)?
Legal Definition
Under Japan’s Liquor Tax Law, “seishu” (clear sake) must meet the following criteria:
- Made from rice, rice koji, and water, fermented, and filtered.
- Alcohol content must be under 22%.
Even cloudy-looking sake like some nigori sake can be legally classified as “clear sake” if it’s lightly filtered.
Common Types of Clear Sake (Seishu)
- Ginjo-shu, Daiginjo-shu
- Junmai-shu, Honjozo-shu
- Nigori sake (if lightly filtered)
What Is Daku-shu?
Cloudy sake (daku-shu) is made by minimally filtering or not filtering at all the mash (moromi), leaving rice particles, koji, and yeast in the liquid.
The most famous example is doburoku, a traditional style considered one of Japan’s oldest forms of sake.
Key Characteristics
- Appearance: Thick and white
- Flavor: Rich, sweet, often slightly sour
- Texture: Sometimes lightly effervescent due to ongoing fermentation
Where Does Nigori Sake Fit?
Many people wonder whether nigori sake is clear sake or cloudy sake.
👉 Legally, most nigori sake is classified as clear sake!
| Sake Type | Legal Classification | Notes |
|---|---|---|
| Nigori Sake | Seishu(清酒) =Clear Sake | Lightly filtered; cloudy but considered filtered |
| Regular Sake | Seishu(清酒) =Clear Sake | Fully filtered, transparent |
| Doburoku | Daku-shu(濁酒) =Cloudy Sake | Completely unfiltered, coarse texture |
Brewing Method: To Filter or Not to Filter?
Starting from moromi (fermented mash):
- Filtered sake → Becomes Clear Sake (including Nigori Sake)
- Unfiltered sake → Becomes Daku-shu (Doburoku)
This key decision shapes the sake’s appearance, flavor, and even how it must be stored.
Recommended Ways to Enjoy Sake
| Sake Type | Serving Suggestion | Best Food Pairings |
|---|---|---|
| Clear Sake (Ginjo/Junmai) | Chilled to warm | Sashimi, tofu, tempura |
| Nigori Sake | Chilled, on the rocks, warm | Cheese, nuts, fried foods, desserts |
| Doburoku | Chilled, gently warmed | Regional dishes, pickled foods, fermented snacks |
FAQs
Q. Isn’t nigori sake considered Daku-shu?
→ Legally, nigori sake is usually clear sake(Seishu 清酒) because it’s lightly filtered.
Q. Can I brew doburoku at home?
→ Home brewing of doburoku is generally prohibited under Japanese law without a special license.
Q. Which has higher alcohol content?
→ Typically both clear and cloudy sake have similar alcohol content (around 13–16%), although some doburoku may be slightly stronger due to ongoing fermentation.
Conclusion｜Sake’s Depth Lies in Filtration Choices
The world of sake dramatically changes depending on whether it’s filtered or not.
- Seishu offers refined clarity and crispness.
- Daku-shu embraces the boldness and raw power of fermentation.
Both have their unique appeal, and knowing the difference allows you to better match sake with your meal — and deepen your appreciation for Japanese sake culture.
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