So, what’s namazake?
Out of the numerous types of sake out there, there is one called namazake. Conventionally, sake goes through a process called hiire to sterilize and halt further fermentation. The sake is exposed to heat that is about 60-65℃ (140-149°F). Aging and enzymes can be stopped through this process.
On the contrary, namazake is fresh sake that does not go through pasteurization.
Sake is made from koji, rice, water and fermented alcohol. Separating the alcohol and solids from the fermentation mash, moromi, is called shibori. Usually sake goes through the hiire process twice after shibori.
There are different names for each process, depending on where hiire is done.
As you can see, namazake doesn’t go through the hiire process a single time.
Even after binzume (being bottled), the yeast will continue to ferment, therefore, carbon dioxide may be added. Namazake’s fruitiness and bubbly texture is addicting and also a drink that sake beginners could enjoy.
How to keep Namazake Fresh
The enzymes and bacteria will make the sake go bad, so keep namazake in the fridge. Make sure to keep it away from places that are hot or humid. The drink should be finished as quickly as possible after it has been opened.
What makes namazake attractive?
Namazake tastes as if it were just brewed, fresh and fruity. As it contains active enzymes, you can enjoy the flavor changes depending on the timing at which you drink it.
It is not commonly sold because of how delicate it is and how it is hard to preserve. However, more breweries are making namazake available due to its recent rise in popularity.
We know that you’ll want to save it and drink it slowly, but make sure you drink it before it goes bad while enjoying the short, but sweet moment.
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