Namagenshu

Namagenshu refers to unpasteurized sake, a traditional Japanese rice wine. The term "namagenshu" translates to "raw" or "live" sake. Unlike most commercially available sake, which undergoes a heating process called pasteurization to stabilize it and extend its shelf life, namagenshu is bottled without this step. This absence of pasteurization contributes to its unique characteristics.

Namagenshu is known for its vibrant, fresh, and often effervescent qualities. It tends to have a more pronounced aroma and a lively, crisp flavor profile compared to its pasteurized counterparts. The taste can vary widely depending on the specific brewing methods and ingredients used, but often includes notes of fruit, grass, and a subtle sweetness. Due to the lack of pasteurization, namagenshu is more delicate and perishable. It requires refrigeration to maintain its freshness and should ideally be consumed relatively soon after opening. The unpasteurized nature means that the live enzymes and yeasts remain active, contributing to its dynamic character and the potential for slight effervescence. It is often sought after by sake enthusiasts for its distinct and unadulterated taste.