Pasteurized Only Once Prior to Tank Storage
In traditional sake-making, sake is pasteurized twice, once prior to tank storage, and once prior to bottling. When it is pasteurized only once prior to tank storage, it is called “Namazume (生詰)”.
This type of sake has a fresh flavor, like Nama Sake, due to pasteurizing only once prior to tank storage and not being pasteurized prior to bottling. However, Namazume must be stored carefully like Nama Sake.
Hiyaoroshi is also pasteurized once prior to tank storage, aged for over six months, and bottled without being pasteurized. It is also a type of Namazume.
