Learn about Seasonal "NAMA"sake
Did you know
Japanese sake has seasons?
Yes, indeed. True sake is brewed for each of four seasons.
It's called " Nama Sake ", seasonally brewed unpasteurized draft sake.
Nama Sake is released four times every year.
For Enjoyment of seasons and freshness, Nama Sake is best of all kind of sake.
Learn about Seasonal " NAMA " sake "NAMA " sake, " NAMA " means Draft, Raw, Fresh, Unpasteurized,,,
Nama-sake and its variations Although more easily found within Japan than without, nama-sake is one of the most easily enjoyable types of sake on the market.
In short, nama-sake is unpasteurized sake. Almost all sake (anything not labeled nama; probably 99% of all sake on the market) has been pasteurized twice; once just after brewing, and once again after a maturation period or before shipping. This is done by either running the sake through a pipe submerged in hot water (about 65C is the norm), or submerging already bottled sake in same. Pasteurization is done to deactivate heat-sensitive enzymes and microorganisms left over from the koji and yeast cells, thus ensuring they will not kick in at higher temperatures (room temperature is enough to activate some of these) and send the sake flavors out of kilter. On the other hand, sake that is not pasteurized - namasake - has a much fresher, livelier and zingier touch to the flavor, with usually a much more active aromatic aspect. Although care and refrigeration are needed to keep it fresh, and although the sake overall is much less stable, it often can be worth the hassle and effort. With favor of ultra-advanced technology of Refrigeration retention, transpotation, distribution, it became possible to maintain the quality of the nama-sake best.
Nama-sake is made for flagship sake or signature sake of sake brewer's. Becouse sake is not killed by double pasteurization. Nama sake is stored in fresh and show how sake brewer can do the best. Note, however, that there are several variations on leaving sake unpasteurized, and the handful of terms used to refer to these can be a tad confusing.
In an attempt to eschew obfuscation, here is a lexicon of all things nama. As mentioned above, most sake is pasteurized twice. When the need to differentiate arises, such fully pasteurized sake is referred to as hi-ire, or "put in the fire."
Full-fledged nama-zake, on the other hand, can also be referred to as nama-nama, or hon-nama; these are identical terms that indicate *totally* unpasteurized sake. Again, this would be used most often in comparisons to other types of nama. They are known as " Hatsu-shibori " which means first release nama-sake of the season ( winter and spring ), " Natsu-nama " for summer season. One such other type would be nama-chozo. Chozo means store, although in this case it really refers to the typically six-month maturation period, and so nama-chozo is sake that has been "chozo-ed" in its unpasteurized form, and pasteurized one time only after maturation (usually a six month period) or just before shipping. Then there is the opposite of this, nama-zume. This is sake that has been pasteurized once before storage, but *not* pasteurized before bottling (zume comes from tsumeru, meaning "to bottle."). When this is traditionally released in the fall, just as the weather begins to cool down, it can also be known as " Hiya-oroshi ". Got all that? But the difference between these two is very subtle and a bit gimmicky. Nama-chozo and nama-zume have simply both been pasteurized once only and not twice. This gives the sake stability and yet allows it to retain some of the nature of nama-zake. For all its user-friendliness, All you can taste is its nama-ness, enjoyment of seasonal releasing. so to speak. Yet, if meticulous care is taken by the brewer in terms of storage temperature and preventing oxidation, the lissome freshness is more often than not an enhancement. Just be aware that there are various opinions out there.
Fortunately, in the end, all you really need to remember is that nama-sake is *usually* fresher, livelier and more stimulatingly enjoyable than pasteurized sake. That's the raw truth about nama. Nama-zake is great for hanami for several reasons. One reason is - like the beautiful, ephemeral sakura - nama-sake is short lived. Nama-sake must be kept quite cold, or there is a very high possibility it will undergo drastic changes. When nama-sake goes bad, it becomes sweet and yeasty and quite funky in an unpleasant way, a condition known as hi-ochi. A white muck that floats suspended in the bottle (like lava in those old lava lamps) usually appears in bad nama-sake; that is your visual clue to steer clear.) Don't confuse this with nigori-zake, however, which is deliberately left cloudy with the remains of rice.) Note, too, that whether or not a sake is pasteurized is independent of its grade. You can find nama-sake in almost all grades of sake. Whether or not it has been pasteurized does not inherently affect its grade, be in table sake, junmai-shu, ginjo or daiginjo. It is simply but one more dimension of potential enjoyment.
" NAMA " SAKE, Freshness " unpasteurized ", "Brewed for each season" Seasonal " Hatsu-shibori " ( winter and spring ), " Natsu-nama " ( summer ), " Hiya-oroshi " ( fall ) Special Handling " Highest quality controled ", " Stored in cold since brewed until distribute" ," Flagship sake ", " Signature sake " ,"Limited quantity"
Not available in almost any retail store in United States. Nama sake is exclusively imported from Japan. SAKAYA USA will ship directory to your door. Great idea for special gift.