Sake is a popular drink in Japan, and there are many different types of sake available. One type of sake that you may not have heard of before is nama sake. Nama sake is a type of unpasteurized sake, and it has a slightly different flavor than pasteurized sake. In this article, we will discuss what nama actually is, how it is made, and the benefits of drinking this sake. We will also provide some tips on how to select the right fresh sake for you!
What Is Fresh Sake?
Nama sake or Fresh sake is a type of unpasteurized sake. In Japanese, Nama literally means raw. This means that the nama sake does not go through the pasteurization process (not being heated in order to kill bacteria) and it has a slightly fresher taste than pasteurized sake. Most sake breweries make this sake from lower-quality rice, and it has a shorter shelf life than pasteurized sake. However, unpasteurized sake can be stored in the refrigerator for up to six months.
Fresh Sake Benefits
Unpasteurized sake has a number of benefits over pasteurized sake. One benefit is that unpasteurized sake contains more active enzymes, which can help with digestion. Nama sake is also said to have a more complex flavor, due to the fact that it has not been heated and sterilized. Finally, nama saki contains more of the rice’s original flavor, since the brewing process is shorter.
Food Pairing And Serving
This type of sake is best served chilled, and it goes well with light dishes such as sushi. If you are serving nama at a party, be sure to have enough refrigerated space for all of the bottles. Fresh sake should be drunk within two days of opening, so it’s best to open only one bottle at a time.
What To Look For In A Good Nama?
When selecting fresh sake, it is important to pay attention to the label. You should look for sakes that have been made with high-quality rice and that have been aged for at least six months. Nama sake can be found in most Japanese liquor stores in the U.S.