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Alcoholic drinks from Japan
Namazake is sake that is never heated after it is pressed. Ordinary sake is pasteurised twice, before storage and before shipping, so namazake keeps the fresh taste of new sake but must be kept at 5 °C or colder. Nama-chozo and namazume sakes are heated once instead of twice. Made in 5 steps over 6.7 months – 6.9 months. The longest step, store cold without heating, takes 6 months (Japan Sake and Shochu Makers Association and…) and runs at up to 5 °C (Japan Sake and Shochu Makers Association and…). Aspergillus oryzae and Saccharomyces cerevisiae sake yeast do most of the fermenting.
| Main step | 6 monthsReported[nrib2011] | Store cold without heating |
|---|---|---|
| Temperature | up to 5 °CReported[nrib2011] | Store cold without heating |
| 80 | Steamed polished rice · Standard mash ratio, counted as polished rice[nrib2011] |
| 20 | Rice koji (kome-koji)[nrib2011] |
| 130 | Water · Standard mash ratio[nrib2011] |
| Yeast starter (shubo)[nrib2011] | |
| Starter | koji/qu/mold-starter (rice koji) plus a yeast starter (shubo) |
Total time across the recorded steps: 6.7 months – 6.9 months
What changes: Koji enzymes make sugar while yeast turns it to alcohol in the same tank
Output: ripe moromi.
Microbes at work in this step
koji enzymes make sugar while yeast ferments it, as in any sake
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The base sake flow heats the sake to 60–65 °C twice, once before storage and once at bottling. Namazake skips both heatings and relies on cold storage and fine filtering instead; nama-chozo and namazume skip one.
Because it is never heated, namazake deteriorates quickly when warm. Keep it at 5 °C or colder, and refrigerate any opened bottle.
Every number is labelled with how it is known. How this atlas is made
Better filters and refrigerated storage and transport have brought a growing range of namazake onto the market in recent years.
