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.
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Welcome to the show from John and Timothy
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.
Introducing this week’s sake picks, Brooklyn Kura #14 and Gokyo Arabashiri.
Brooklyn Kura #14 Junmai Ginjo Nama
Classification: Junmai Ginjo
Rice Type: Yamadanishiki, Calrose
Brewery: Brooklyn Kura
Where to Buy?
Gokyo Arabashiri Junmai Nama Genshu
Brewery: Sakai Shuzo
Classification: Junmai Nama Genshu,
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Where to Buy?
This is it! Join us next time for another episode of Sake Revolution!