Nigorizake is an unfiltered sake, commonly referred to as cloudy sake in English. Normal sake production involves pressing and filtering the liquid after fermentation to produce both clear sake and white sake lees. In contrast, Nigorizake is made by using a rougher filter to allow smaller lees to remain in the sake. Kizakura Nigorizake is characterized by its low alcoholic content and light flavor, which can be described as mildly sweet and sour, similar to drinking yogurt. Nigorizake is best served chilled or on the rocks.

Nigorizake is unfiltered sake and often called cloudy sake in English. Normally, once the fermentation is finished, sake is pressed and divided into clear sake and the white lees. But using the rougher filter to let the little lees go with clean sake is a way to make Nigorizake. Kizakura Nigorizake is a fresh light flavoured low alcohol Nigorizake. It has a mild sweet and sour taste like drinking yogurt.

にごり酒は濾過されていない日本酒で、英語では一般に曇り酒と呼ばれます。通常の日本酒の製造では、発酵後の液を圧搾・濾過して清酒と白酒粕が製造されます。対照的に、にごり酒は、より粗いろ過を使用して、より小さな粕をお酒に残すことができます。黄桜にごり酒は、アルコール度数が低く、飲むヨーグルトのような、ほんのり甘酸っぱい軽い味わいが特徴です。にごり酒は冷やで、またはロックで飲むのがおすすめです。