Sake typically undergoes two rounds of heat pasteurization: once after pressing and once prior to bottling. “Namachozo” sake skips the first round of pasteurization. This allows the sake to retain bright, fresh flavors — although slightly more mild than completely unpasteurized sake (“nama”). Refrigeration is key for maintaining the quality of these types of sake.
All of the sake Tippsy carries from Yaoshin Brewing Company is namachozo, so
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
