Season 1, Episode 7.
An in-depth survey of American sake podcast hosts has concluded that “Nama” sake is awesome. Well, that survey was just Timothy and John, but if you don’t know about Nama yet, you are in for a treat and you are welcome in advance. Nama literally means “raw” and refers to sake that is unpasteurized. Skipping the pasteurization heat-treatment step of sake production leaves sake in its “fresh from the press” state, but the trade off is that it is not shelf stable outside of refrigeration. The characteristics of nama sake are generally rich, full, brassy flavors and most commonly higher alcohol percentages. This type of sake is not about subtlety or restraint, but rather in-your-face exuberance. So buckle up and get ready for a deep dive into the bold, brash world of nama.
Skip to: 00:22 Hosts Welcome and Introduction
Welcome to the show from John and Timothy
Skip to: 02:00 Sake Education Corner: Nama Sake
Nama is unpasteurized sake. This type of sake is not heat treated and must be stored in the refrigerator. The trade off for all this extra care, is that the flavors of nama are bold and juicy. Try nama with spicy food or even on the rocks.
Skip to: 15:13 Sake Tasting: Sake Tasting Introduction
Introducing this week’s sake picks, Brooklyn Kura #14 and Gokyo Arabashiri.
Skip to: 16:40 Sake Tasting: Brooklyn Kura #14 Junmai Ginjo Nama
Brooklyn Kura #14 Junmai Ginjo Nama
Alcohol: 15.0%
Classification: Junmai Ginjo
Prefecture: Brooklyn
Rice Type: Yamadanishiki, Calrose
Seimaibuai: 60%
Brewery: Brooklyn Kura
Where to Buy?
Skip to: 21:32 Sake Tasting: Gokyo Arabashiri Junmai Nama Genshu
Gokyo Arabashiri Junmai Nama Genshu
Acidity: 1.7
Brewery: Sakai Shuzo
SMV: +3.5
Seimaibuai: 60%
Classification: Junmai Nama Genshu,
Prefecture: Yamaguchi
Alcohol: 17.5%
View On UrbanSake.com
Where to Buy?
Skip to: 27:53 Show Closing
This is it! Join us next time for another episode of Sake Revolution!