Nama (生) literally means raw or fresh, as a Sake term it refers to ‘unpasteurized’. Most of the Sake we consume nowadays is been pasteurized twice in the brewing process. Sake breweries pasteurize Sake, in order to kill off the bacteria that may be there, and also, pasteurization will kill enzymes that will speed up the aging of Sake; it is in general a process of stabilizing Sake. Namazake (unpasteurized Sake) is pasteurized only once or even none, it is normally have brighter, fruitier and fresher taste, but just remember Sake without pasteurization can change its flavor and aroma quite easily if it’s kept in room temperature, the best place to store your Namazake is in the fridge.
Unpasteurized Sake is usually best to be consumed young, keep it in the fridge the whole time, it can last up to 6 months if unopened and for 1 week after opened.
List of unpasteurized Sake we produce:
Nama Nama: Signature Unpasteurized Sake, soft citrus fruity aroma on the nose, honeydew melon, yellow pear and mild rice pudding characters throughout the palate, bright acidity and a pleasant refreshing finish
Genshu: Delicate fruity nose, on the palate rich creamy texture and complex fruit and earthy flavors, good balance of acidity with a long lingering finish.
Arabashiri (First Run Sake)