Unpasteurised Sake
Sake is brewed during the winter months and is usually allowed to age until autumn. But some breweries release a small amount of nama (unpasteurised) sake fresh from the vat each spring. Bottled young and released early, these seasonal sakes have vivid flavour and exuberant freshness.
Dewazakura “Tobiroku”
Kamoizumi “Red Maple”
Masumi “Arabashiri”
Tamagawa “Ice Breaker”
Tamagawa “Red Label”
Tamagawa “White Label”
Tedorigawa “Kinka”
