Pasteurized once after aging
Sake typically undergoes two rounds of heat pasteurization: once after pressing and once prior to bottling. “Namachozo” sake skips the first round of pasteurization. This allows the sake to retain bright, fresh flavors — although slightly more mild than completely unpasteurized sake (“nama”). Refrigeration is key for maintaining the quality of these types of sake.
All of the sake Tippsy carries from Yaoshin Brewing Company is namachozo, so exploring their...more
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