Fresh like Sake
Fresh like Sake
Unpasteurized sake, called namazake, captures the essence of spring in a bottle.Few sakes can adequately capture the essence of spring like namazake. The word namazake means, literally, fresh sake. In technical terms it refers to any unpasteurized sake. Most of Japan’s famed sake is pasteurized, sometimes twice to kill off the enzymes and bacteria.
In contrast, namazake is kept in its natural state and it retains its sharp, rich and fresh flavors. Since enzymes are still active in the bottle, namazake will age quicker than normal sake, and must be kept in the refrigerator and a good host would only serve it chilled. Consume it within six months from production for the best experience.
The Making of Legend
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1.  Washing and polishing

The rice is washed and polished. The higher the polishing ratio, the purer the taste of the sake.
2. Steaming and cooling
The grain is steamed, which makes each piece hard on the exterior but soft on the interior, then cooled.
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3. Turning the starch into sugar
The rice is covered with a koji mold, which converts the starch into sugar.
4. Turning the sugar into alcohol
To make moromi (sake base), rice, rice koji, water and shubo (yeast) are added. The yeast consumes the sugar to create alcohol.  
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5. Pressing
The fermented sake is pressed to separate it from the sediment.
6. Maturation and bottling
Sake is matured at a low temperature for stabilization. The sake is bottled.
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Source of Images: Taste of Life
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