The Nama “Living” Part 1
This set of sake comes with a warning and that is exactly what makes this a fun and exciting collection of sake! Typically, sake is pasteurized twice for preservation and extending shelf life. There are no sulfites in sake, just heating the brews to stop any living activities in the bottle after capping. On the flip side of pasteurized sake are sake that the brewers release unpasteurized “Nama” to show consumers a different side of the feeling and flavors of “living” or sake in the “raw.” This collection of sake are Nama that we have access to year-round, and they differ in availability then sake that you can find in the Seasonal Nama section on the website.
- This by far is one of the most popular unpasteurized sake in the sake business, which is pretty cool because we at True Sake discovered this brew in Japan. Yes, you can thank us! Why? Simply because it is an amazing tasting Nama that has solid fruit tones, but it drinks dry and very refreshing. It’s popular for a reason and the killer aluminium can that it comes in is also part of the awesomeness.
- This unpasteurized Junmai Ginjo is made using a Sunflower yeast. No way! Yes, way! The brewery is famous for using “Hana Kobo” or flower yeasts. This particular brew is one of our favorite dry Nama. It’s lively and round, and has a dry silky texture to it. Very flavorful and very food friendly.
- This extremely popular Nama is from a brewery that only produces Daiginjo level sake, and it once had a sticker on the bottle that it was loaded with Umami goodness. Rich, round, velvety and soft this brew is a dream in the glass. There aren’t many Junmai Daiginjo Nama out there so this sake is a must try.
- Talk about a massive sake! This Nama is a must for sake drinkers who like it all in the glass. It’s a Yamahai sake made by the amazing Philip Harper in his Kyoto brewery. It is a cult classic that is large and brash, and very expressive and appeals to BOLD wine drinkers. It’s also great for warming, and heating hot according to Philip. At 22% alcohol it is natural sake at its best.
- Who wants a reminder that Namazake is still living in the bottle? This famous brewery makes sake that is very active in the glass. It’s almost effervescent and bubbly in nature and the flavor field is expansive and very complex. This is one of the “those” sake that are so popular in Japan amongst sake enthusiasts. Be careful opening this brew as the cap usually flies off, and what does that tell you?
- This incredibly popular Nama is a Junmai Daiginjo that drinks bright and fresh. You might have seen the documentary about this brewery called “The Birth of Sake” and here is your chance to try their wares. Kinka is an “Arabashiri,” which means that it is free flow sake that is more lively and fresh. Raw Daiginjo sake at its best.
Ginjo Nama Genshu$38.00
We used to refer to this wonderful Can as “Beau-shu” because the owner, Beau Timken, discovered this sake on a trip to Tokushima to visit this brew...View full details
Junmai Ginjo Nama$36.00
This “nama” or “unpasteurized” sake (Typically sake is heated – pasteurized – twice as the preservative mechanism) has an interesting nose filled w...View full details
Muroka Junmai Daiginjo Nama Genshu$45.00
The nose on this unpasteurized Daiginjo (not many of these) is made up of rose pedals, cooked banana, leather, tropical fruit, and steamy night ele...View full details
Yamahai Junmai Muroka Nama Genshu$38.00
This unpasteurized and wild yeasty sake is one for the masculine ages and was made by the Brit Philip Harper and is quite frankly a flavor bomb. T...View full details
Junmai Muroka Nama Genshu$32.00
WARNING – Be Careful Opening This Sake! The nose on this magical brew is a unique collection of ricey, earthy, woody, banana, and pear aromas. This...View full details
The nose on this "arabashiri" or "Not pressed" sake is a tantalizing collection of floral, lemon, green apple and lemon custard tones. Talk about a...View full details