Namazake is alcohol that has not been heat-treated.

Generally, sake is heated (called pasteurization) twice: after the mash is squeezed, but before storage, and before bottling. On the other hand, ``Namazake'' is alcohol that has never been pasteurized. It is a sake that you can enjoy the fresh flavor of freshly squeezed sake.

The reason why alcohol is pasteurized is to heat it at a low temperature of 60 to 65 degrees Celsius to stop the enzymes from working, thereby preventing changes in the quality of the alcohol and stabilizing it.

Recommended storage method

The taste of raw sake that has not been pasteurized is likely to change, so we recommend refrigerating it and drinking it as soon as possible.

What are the popular raw unprocessed sake (Namagenshu) and unfiltered unprocessed sake (Murokanamagenshu)?

Recently, ``Nama Genshu'' has also become popular.
First of all, what is genshu? Genshu is alcohol without adding water. Most sake is adjusted to an alcohol content of around 15% and water is added to make it easier to drink (called warisui). In other words, namgenshu means namazake without diluting water.

moreover! Unfiltered raw sake does not even undergo filtration to remove lees and turbidity.
Many of them have a tingling sensation of carbon dioxide gas derived from fermentation, and are delicious just as they are squeezed! It has become easier to obtain special sake that in the past was only available to brewers.

How is it different from Namachozoshu and Namazumeshu?

There are similar names such as ``Namazozake'' and ``Namazumezake,'' but they are not namazake.
These differ in the number and timing of pasteurization; Nama-shoshu is pasteurized only once before bottling, and Nama-jishu is only pasteurized once before storage. ``Hiyaoroshi'', which will be released in autumn, will be the representative raw sake.

However, in contrast to pasteurized sake, which has a stable taste, sake that is ``raw'' has a fresh and juicy taste.

Enjoy the fresh taste of the season

The appeal of Nama Sake is its fresh taste.
It has a mild scent and goes perfectly with any meal. From winter to spring, when new sake is released, it is the season for freshly squeezed sake. Please enjoy the seasonal taste of youthful raw sake.

Writer Eriko Fujita
Sake master. Expand your world to a sake specialty store in Osaka and encounter a variety of sake and sake breweries. Favorite Japanese sake is Akishika, Wangi, etc.
Other than drinking, my hobbies include collecting minerals and raising swallowtail butterflies.

Click here for a list of trivia
https://sakeworld.jp/trivia/