Origarami (sake with lees mixed in)

Origarami (also called kasumi-zake or kasuzake) is sake finished with some of the lees (ori) that have settled at the bottom of the tank mixed back in. The lees consist mainly of yeast remnants and components of the rice, and they add to the umami of the sake. In general, origarami sake is richer in amino acids and other flavor components than ordinary refined sake, and offers a fuller-bodied taste. Origarami comes in two broad types: a light type that contains only a small amount of lees, and a rich type that incorporates the lees left at the bottom of the tank more fully. The latter is especially favored by connoisseurs and is regarded as a rare product. With these characteristics, origarami is an appealing style of sake that offers a new experience not only to enthusiasts seeking depth of flavor but also to a wide range of drinkers.