Sake List – Ten Nama Sakes That You Should Get In The Raw With
Herewith is a list of ten unpasteurized sakes that will tickle your raw senses and will speak to all of those folks in the raw movement.
ONE: Masumi Arabashiri – Nama Junmai Ginjo
- This is one of the classic Nama sakes from Nagano prefecture and is made in the free press method, which means it trickle sake – fresh and tasty!
- This is a truly flavorful nama that is different then most brews – it’s not charcoal filtered and tastes deep and rich (umami)!
- Made using a peach yeast this ultra popular nama is a wonderful basket of fruit tones on a fat and frisky flow – (ages well too!)
- Made using the famous “Omachi” ancient pure rice varietal this nama speaks to those who like balance over big flavors – complex and layered.
- True to it’s name this nama is made using a strawberry yeast and the result is a wonderful sleigh-ride of fat, bright and juicy fruit flavors – fun and fantastic!
- This flavorful nama drinks like a pumped up Ginjo with a large nose and clean smoothness – speaks to those not looking for the HUGE nama experience.
- Made with a rice varietal grown in Yamagata this nama is one of the “old faithfuls” in the nama world – always drinkable always reliable.
- This nama gets better each and every spring season and is all things nama genshu – big, lively, direct, expressive and a kick in the glass!
- Known as “the can” this powerful nama is the most popular unpasteurized sake at the store – flavorful yet not fruity, powerful yet balanced!
- This nama is in a class by itself, as it is the most potent and flavorful sake in the store – huge flavors flow from start to finish and then start again!