Nama Cho ("Once-pasteurised")

Nama Cho ("Once-pasteurised")

Best of both worlds

Unpasteurised (nama) sake is usually drunk young to enjoy its lively, fresh flavours. Conventional sake is pasteurized twice, but this product is stored unpasteurised until bottling, when it is heat-treated once. (This style of treatment gives its Japanese name (nama cho) to the product). We retain some of the lively, fresh feeling of the nama style, whilst gaining extra smoothness and depth during the ageing period after pasteurisation.

Unobtrusive aromatics are of straw and minerals rather than fruit and flower. The first impression on the palate is similarly unassuming, but umami and an unexpectedly persistent acidity hold the interest and work well with food as the meal progresses.

Class Honjozo (once pasteurised)
Year round
Export Hong Kong
Ingredients Rice, rice koji, brewers' alcohol
Rice Koji : Gohyakumangoku (Kyoto Prefecture, Hyogo Prefecture)
Other : Nihonbare, others (Kyoto Prefecture)
polishing ratio
65, 68%
Alcohol 15-15.9%

Serving recommendation

On the rocks Chilled Room temp Slightly warmed Hot

Sizes and prices

Sizes Prices
300ml 400 yen