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Namazake are unpasteurized, raw sake, sometimes with a bit of CO2 leftover from the fermentation process, giving it a bit of bubble and fizz. Some nama is available year round, but most is only available seasonally: late Winter, Spring, and early Summer. When it's done, it's done until next year!
To preserve its original character, nama should be stored in the fridge, opened carefully, and enjoyed fully. Its acidity is higher, flavors more powerful, vibe zippy and fresh, and is often bottled undiluted (genshu) and unfined (muroka) to deliver on a "fresh from the tap" experience at home.
To preserve its original character, nama should be stored in the fridge, opened carefully, and enjoyed fully. Its acidity is higher, flavors more powerful, vibe zippy and fresh, and is often bottled undiluted (genshu) and unfined (muroka) to deliver on a "fresh from the tap" experience at home.
