A style rather than a classification of saké, Nigori translates to “turbid” or “cloudy” in reference to its milky appearance. While commonly referred to as “unfiltered,” this is an incorrect term as all saké must undergo filtration as a legal requirement. Nigori saké commonly uses rice with a lower polishing ratio and is coarsely filtered or pressed through cloth, which leaves residual unfermented rice solids. This creates a creamy consistency, but the texture, color and degree of cloudiness can vary. Flavor profiles can range from dry to sweet. The style has seen a resurgence since the latter half of the 20th century and is more popular in international markets. Nigori saké is best served chilled and pairs well with desserts and spicy or fried food.