Most sakes in the market undergo pasteurization twice (hi-ire) to stabilize the liquid and extend shelf life. Although this process ensures consistency, it inevitably compromises some volatile fresh notes. Sakes bottled directly without any heat treatment are called Nama-zake (生酒).
Because Nama-zake contains active yeast and enzymes, it often retains small carbon dioxide bubbles, creating a delicate, refreshing effervescence. On the palate, it delivers vibrant, juicy fruit aromas and unmatched freshness. However, since the fermentation components remain active, Nama-zake is highly temperature-sensitive.
To preserve its quality, Nama-zake must be kept refrigerated below 5°C and shielded from direct light. Enjoy a glass of chilled, crisp Nama-zake alongside fresh seafood during the summer to experience sake in its purest, most raw state.