In Japan, we also handle unpasteurized sake (namazake), but for our overseas stores, we currently only offer pasteurized sake (hiire sake). The reason for this is the challenges of transportation and storage.
Do you know the difference between pasteurized sake and namazake?
Pasteurized sake undergoes heat treatment to stop yeast activity and stabilize quality. In contrast, namazake skips this process, resulting in a fresh and vibrant taste. However, it requires meticulous storage.
Namazake is deliciously fresh, but its temperature management is crucial. Some may think using refrigerated shipping is enough, but even slight temperature fluctuations can degrade its flavor. It's a very delicate type of sake.
When I visited Taiwan, I once ordered namazake at a Japanese restaurant. However, when I took a sip, I immediately felt something was off—like, "Huh?" The original deliciousness was lost, and I couldn’t help but feel it was a bit of a waste.
This experience is one of the reasons why we have decided not to handle namazake overseas for now.
That’s why we focus on pasteurized sake, which maintains its quality even at room temperature. This way, we can ensure that people truly enjoy the delicious flavors of Japanese sake!
Pasteurized sake offers a rich depth of flavor through aging and a smooth, refined taste. We invite you to take your time and savor it!
