{"id":162,"date":"2009-02-24T16:57:59","date_gmt":"2009-02-24T20:57:59","guid":{"rendered":"http:\/\/www.sakayanyc.com\/blog\/wordpress\/index.php\/namazake-unpasteurized-sake\/"},"modified":"2009-02-24T16:57:59","modified_gmt":"2009-02-24T20:57:59","slug":"namazake-unpasteurized-sake","status":"publish","type":"post","link":"https:\/\/www.sakayanyc.com\/blog\/namazake-unpasteurized-sake\/","title":{"rendered":"Namazake &#8211; Unpasteurized Sake"},"content":{"rendered":"<p style=\"text-align: center\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.sakayanyc.com\/blog\/wordpress\/wp-content\/uploads\/2009\/02\/img_2150_1.JPG?resize=220%2C165&#038;ssl=1\" title=\"img_2150_1.JPG\" alt=\"img_2150_1.JPG\" width=\"220\" height=\"165\" \/><\/p>\n<p align=\"left\">From late January to early February, we offer the <em>Hatsushibori or <\/em>early spring <em>namazake<\/em> at SAKAYA.\u00c2\u00a0 What exactly is<em> namazake<\/em>?\u00c2\u00a0 Namazake is unpasteurized sake, which means that the sake has been bottled without receiving the heat treatment of pasteurization.\u00c2\u00a0 Most sake is pasteurized twice during its production process; first after pressing the fermented mash to extract the liquid sake, and then again after a period of maturation before bottling.\u00c2\u00a0 Why is it pasteurized?\u00c2\u00a0 For a couple of reasons.\u00c2\u00a0 Pasteurization deactivates the enzymes still left frolicking about in the sake after fermentation and also kills off &#8220;riff raff&#8221; bacteria, thus stabilizing the brew for longer shelf life.\u00c2\u00a0 Unpasteurized sake therefore must be kept refrigerated or it will become cloudy, yeasty, and cloying.<\/p>\n<p>Kept under the proper conditions and consumed within a brief time after opening,\u00c2\u00a0 namazake&#8217;s characteristically bold, fresh, and lively flavors are quite enjoyable.\u00c2\u00a0 Think of it as freshly squeezed grapefruit juice instead of the made-from-concentrate version or draft versus bottled beer.<\/p>\n<p>At SAKAYA we have several styles for you to try and compare (including one made with peach yeast) so please visit us\u00c2\u00a0 by and give them a try to find your own favorite(s)!<\/p>\n<p>Kanpai!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From late January to early February, we offer the Hatsushibori or early spring namazake at SAKAYA.\u00c2\u00a0 What exactly is namazake?\u00c2\u00a0 Namazake is unpasteurized sake, which means that the sake has been bottled without receiving the heat treatment of pasteurization.\u00c2\u00a0 Most sake is pasteurized twice during its production process; 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