Pasteurized Only Once Prior to Bottling
In the traditional sake process, Sake is generally pasteurized in two stages: pasteurized before tank storage and pasteurized before bottling. However, if Sake is pasteurized only once before bottling, we call this kind of Sake “Nama Chozo(生儲藏).”
Because Nama Chozo sake is pasteurized only once before the bottling stage and not pasteurized before storage in tanks, this type of Sake still retains some fresh flavors, much like Nama sake (more info on Nama sake) sake would. The aroma and flavor would be more stable with Nama Chozo sake, and storage easier than with Nama sake and Namazume.
