Namazume / Partially Pasteurised Sake

Japanese: 生詰

While most sake are pasteurised twice, once after the brewing process is completed and once at the bottling step, namazume only undergoes the first pasteurisation. The taste is generally fresher, more zingy than pasteurised sake, but never as “lively” as namazake (fully unpasteurised) can be. Namazume too requires refrigeration.