I’m Toshi, the one running Cloudy Sake.

This site specializes in introducing sake, particularly unfiltered sake and fresh, unpasteurized sake.

For those who already know about the famous sakes and have an interest in more niche ones, this is the site for you.

I’m a man in my 30s living in Saitama Prefecture in Japan.

Saitama is next to Tokyo and is a place where you can enjoy various types of sake and events.

I fell in love with sake about four years ago when I discovered delicious sake on a trip to Ishikawa Prefecture.

Since then, as I’ve enjoyed sake, I’ve gradually become more knowledgeable about it, and my next interests became “fresh sake” and “unfiltered sake”.

The feature of fresh and unfiltered sake is that in the process of making sake, there is usually a process called pasteurization, which kills the yeast and stops fermentation before shipping. However, fresh and unfiltered sake are the types that do not go through this pasteurization process.

Their characteristics are that they are fizzy due to secondary fermentation in the bottle, and many of them have a fruity taste. (Of course, there are also those that are not fruity.)

Since getting to know fresh and unfiltered sake, I’ve become even more immersed in the world of sake.

However, the reality is that there aren’t many sakes that are aware of the existence of these fresh and unfiltered sakes.

It feels strange, even for a Japanese person.

For Japanese people, there’s a strong image that sake equals dry. This image remained from the trend that was popular in the Showa era, and most Japanese people have a habit of asking for a recommendation for a dry sake when ordering sake at a bar. I actually also want to change this.

Therefore, on my site, I aim to provide as much information as possible about niche sakes.

Thank you in advance for your support.