生
酒
/na-ma-za-kay/
Namazake is distinguished by its unpasteurised brewing method, which bypasses the usual heat treatments. This preserves a fresh, lively flavour, though it requires careful refrigeration to maintain its quality. In Japan, it is best enjoyed with Hokkaido scallops, which are renowned for their clean, delicate taste and are typically served raw as sashimi.
Scallops and fatty fish.
This unpasteurised sake has a fresh, bold flavour thanks to the absence of any heat treatment. The continuous cold temperature helps to preserve its fruity and vibrant flavours.
Traditional small sake cups, known as ochoko (small) or guinomi (slightly larger), are commonly used when drinking.
Ask for Namazake to enhance the delicate flavours of buttery scallops or the richness of fatty fish like salmon or mackerel.
