Namazake

Sake usually undergoes Hiire (pasteurization) twice to stabilize the development of the finished sake in the bottle. The heat treatment is done at 60 C, which eliminates residual yeasts and enzymes. Historically, pasteurization of sake goes far back in Japan, before Louis Pasteur in France. Whether a sake is pasteurized or not will have a significant impact on the taste of a sake. We offer all different groups, double pasteurized, one time pasteurized and no pasteurization. The latter, known as Namazake, will typically have a very vibrant flavor profile, where the taste is sizzling on the palate, fruity, while the aroma is big and fruity with fermented impressions. We offer both fresh and vintage Nama.