In an amazing oversight, Andy and Jim realize they’ve never dug into the history of namazake and its path toward becoming a mainstay of the modern sake market. What was the first commercially available namazake? When did it hit shelves? And most importantly, is it really only drinkable fresh? Listen in for fresh, unheated sake talk, and kampai!

Vocab for this episode

Namachozo 生貯蔵 - Stored unpasteurized/heat treated, then pasteurized on bottling.

Namazume 生詰め - Pasteurized before storing, then bottled without another pasteurization.

Namanama　生生 - Sake that has not undergone any pasteurization (usually just nama)

Jukusei 熟成 - Matured or aged.

Namajuku 生熟 - Aged namazake

Recommendations:

Andy - Daijiro Kimoto Junmai Namazake

Jim - Kikusui Jukusei Funaguchi

Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive 

Also, check out Andy’s websites at: https://www.originsake.com/ and https://www.originsaketours.com

And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!

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