Sake 101: What is Namazake?

The world of sake isn’t known for its approachable terminology.

You may have seen a few bottles of sake in your time with 生酒 printed onto them. 生 ‘nama’ means live/raw, and 酒 ‘sake/zake’ means alcohol. At first glance, it’s definitely worth questioning.

Live alcohol? Why would anyone drink that?

Simply put, this is namazake - unpasteurised sake. The word ‘pasteurisation’ rarely makes itself known outside the world of dairy, so it feels particularly unapproachable on a sake label.

Today, we’ll be breaking down what an unpasteurised sake is, how it’s made, and what sort of flavours it can have, in the hope that you’ll pour yourself a glass next time you see one.

How and why do you pasteurise sake?

There are a lot of chemical reactions going on in the world of brewing, transforming starch into sugar, sugar into alcohol, et cetera, et cetera. Pasteurisation is there to pump the brakes on the process when the final destination has been reached. To stop the fermentation continuing within the bottle, the sake is heated to around 60°C, just enough to kill off all the live ingredients (yeast and bacteria). This stabilises the product, ensuring it won’t spoil or develop odd flavours during storage or transport.

There are a couple of main methods for pasteurising sake. One common approach is to pass the sake through heated tubes before it’s transferred to a storage tank or bottled. This is often repeated just before bottling to guarantee stability. For more delicate sakes, such as ginjo or daiginjo, the sake may be bottled first and then the bottles are placed in a hot water bath for a few minutes before being rapidly cooled. This bottle-pasteurisation helps lock in the sake’s fresh aromas and flavours, but it’s more labour-intensive. Sometimes, sake may only be pasteurised once, which allows for a hint more freshness than its double-pasteurised counterparts. It is called ‘namazume’ if it is only pasteurised before bottling, and ‘nama chozo’ if it is only pasteurised after bottling (our Mori is a fabulous nama chozo, if you’re curious to try one).

So to summarise, pasteurisation isn’t about adding anything artificial; it’s simply a gentle, natural way to halt fermentation and protect the sake’s quality. Sake that skips this step is called namazake - unpasteurised, lively, and best kept chilled.

What does namazake taste like?

Namazake stands out in several ways. Because it skips the heating process, this style of sake retains a freshness and vibrancy that’s hard to find elsewhere. The flavours are often described as lively, bright, and sometimes even a touch wild. You might notice pronounced juicy flavours, occasionally a hint of nuttiness, or a zesty finish that feels almost effervescent on the palate. Many drinkers find it to be a bit fuller-bodied and more dynamic than your average pasteurised sake, with a refreshing zing that’s especially enjoyable when served chilled.

However, this deliciousness comes at a price: namazake is notably perishable than regular sake. Without pasteurisation, it’s more sensitive to changes in temperature and exposure to light, which can alter its flavour or cause it to spoil. For this reason, you’ll usually find namazake stored in the fridge at your local bottle shop or bar, protected from the elements.

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Don’t be intimidated by the label or the idea of “live alcohol,” give it a try - you might just discover a new favourite. In fact, we offer a selection of fantastic bottles, all with unique charms.

Akamon - a perfect balance of sweetness and savouriness, a smooth texture, and a full body, this rich sake is an ideal pairing with food.

Kanadel Kimoto Nama - with creamy notes of almond milk, and a crisp, juicy acidity akin to a green apple.

Orange Eikun - rich and vibrant, with hints of clementine and star anise.

Sadaijin Tsu Moon Series - indulgent and full of personality, with a creamy texture and hint of spritz, these bottles change with the season.