Nama

“Namanama,” or just “nama” for short, is unpasteurized sake. Sake usually undergoes two rounds of heat pasteurization. Skipping them results in more vibrant, refreshing flavors. It also makes the sake less shelf stable, which is why nama needs to be refrigerated even before opening. It’s also the reason nama are mainly spring and summer seasonal releases.

Because nama tend to feature fresh, robust flavors, they can be paired with stronger flavored

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