Pasteurized once before aging
There are normally two rounds of heat pasteurization in the sake making process: once after filtering and once prior to bottling. “Namazume” sake skips the second round of pasteurization, retaining a certain freshness of flavor. The trade-off is usually that these types of sake are not as shelf stable and need to be refrigerated even prior to opening. However, there are some exceptions!
Joyo Brewing Company is unique in that their...more
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