Namazake 生酒 is unpasteurised sake. Most sakes, if not labelled nama, has been twice pasteurized - once after brewing and once after maturation or before shipping. Pasteurizing deactivates heat-sensitive enzymes left from the koji so that they do not send sake flavours out of kilter at higher temperatures, as well as to kill microorganisms. Namazake 生酒 tends to have a lively, fresh and zingy touch, and is usually more aromatic. They need to be kept chilled to prevent oxidation and keep its freshness. We recommend to drink this soon.
