Nama

This is an incredibly exciting and fresh collection of brews that represents sake in its rawest and most original form. Typically, sake is pasteurized twice; Hiire, to act as the preservative for keeping sake more stable in the bottle for a longer period of shelf-life time. There are no sulfites in sake. “Nama” or unpasteurized sake can be considered living or raw sake that appeals to those who like larger and more 3 dimensional flavors with exciting movement and feeling. Nama sake is released this way for a specific purpose. The “Toji” or head brewer, wants you to taste each particular Nama in that raw state to show you a different side of sake. They believe that the flavors and feelings are accentuated by not pasteurizing the sake to give you a different overall sake sensation. Typically, Nama sake should be served chilled and perhaps with a larger vessel like a white wine glass. And Nama sake is an excellent food-pairing category as it has more body, acidity, and flavors to pair with almost all types of cuisines including international spices and spicy American style sushi and rolls.