Namazake
Namazake (or nama, for short) is unpasteurized sake which is livelier, fresher, and often more fragrant than pasteurized sake. Most sake is aged 6 to 12 months prior to release, but namazake is freshly pressed and released as soon as the brewing process is complete. Namazake is therefore the freshest sake possible and available only during a small window of time each season. Since namazake is unpasteurized, it must be kept refrigerated at all times and it is best enjoyed in the first few months after release.
Each brewing season Vine Connections offers a small allocation of namazake from several of our favorite brewers. The 2009 offering included these five namasake bottlings.
NANBU BIJIN “SOUTHERN BEAUTY”, Junmai Ginjo, Namazake
Truly a “locally-produced” sake. It is made with the local Ginginga rice which took over 8 years to develop and perfect. The water, yeast, and brewing team are also all from Iwate prefecture.
RIHAKU “WANDERING POET”, Junmai Ginjo, Namazake
Rihaku is proud to boast the highest average rice milling rate of any other brewery in its prefecture.
KANBARA “WINGS OF FORTUNE”, Junmai Ginjo, Namazake
Made with the most popular premium sake rice, Yamada Nishiki, this Junmai Ginjo has a milling rate of 50% which actually qualifies it as a Junmai Daiginjo.
AMA NO TO “HEAVEN’S DOOR”, Tokubetsu Junmai, Namazake
Unique among breweries, all sake brewing resources and staff are from Akita and even the Ginnosei rice is grown within sight of the brewery.
TENTAKA “INNER SECRETS”, Junmai Ginjo, Namazake
Tentaka produces brew so good that only 20% of it makes it out of the prefecture! The area's natural underground springs originating in the Nasu Mountains provide Tentaka a pure, clean water source.