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Let's Look at a Japanese SAKE Label
NAMA: 生: unpasteurized
SAKE is pasteurized twice before shipment.
But, NAMA-ZAKE: 生酒 is never pasteurized.
NAMA-CHOZOU: 生貯蔵* is aged first,
NAMA-ZUME: 生詰め* is pasteurized, aged,
↑These should be REFRIGERATED
because it loses flavor quickly!
*CHOZOU: 貯蔵: Storing
ZUME=TSUME: 詰め: Bottled
? Here, it says NAMA-IPPON: 生一本...
We say "KI-IPPON: 生一本*."
*KI-IPPON: 生一本: Indicates the SAKE
isn't blended with other breweries' one.
Pasteurizing stops the fermentation so it has a
long shelf-life, and a milder, longer lasting flavor.
NAMA: 生 has a short shelf-life
and needs to be refrigerated.
It has a fresh & lush flavor
and a delightful aroma.
NAMA of NAMA-Beer (tap beer) means
the same thing.
I can't choose between the two... Beer or
EDA-MAME (Boiled green soybeans)...
The unpasteurized type of NIGORI-ZAKE:
にごり酒 is KASSEI-SHU: 活性酒 =
The yeast keeps
・It has a lot of
It's a crisis!
so drink it up
Be careful when you open the bottle.
It can fuzz over!!
*KASSEI-SHU: 活性酒 is a seasonal product
that's only available
when new sake is brewed!
Last updated: 2013/1/1