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Let's Look at a Japanese SAKE Label with Penchin!
Page 12.
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NAMA: 生: unpasteurized

SAKE is pasteurized twice before shipment.
Once before and once after adding water.

But, NAMA-ZAKE: 生酒 is never pasteurized.


NAMA-CHOZOU: 生貯蔵* is aged first,
pasteurized, then bottled.
NAMA-ZUME: 生詰め* is pasteurized, aged,
then bottled.
↑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...
What's this??

We say "KI-IPPON: 生一本*."
That's not important right now.

It's really misleading...

*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 fermenting.
・It has a lot of nutrition,
2 and
・rich flavor!

Jesus! It's a crisis!

Oh, yeast?
It keeps fermenting, so drink it up immediately!!

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!
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Last updated: 2013/1/1