Fresh or raw saké that is not pasteurized. Sensitive to temperature and will spoil easily, turning milky and possibly sour. Alternative themes on the word nama include namachozo, which is pasteurized once before bottling, or namazume, which is pasteurized once before storage. All other sake has been pasteurized twice and is known in this respect as hi-ire.

Fresh or raw saké that is not pasteurized. Sensitive to temperature and will spoil easily, turning milky and possibly sour. Alternative themes on the word nama include namachozo, which is pasteurized once before bottling, or namazume, which is pasteurized once before storage. All other sake has been pasteurized twice and is known in this respect as hi-ire.

Fresh or raw saké that is not pasteurized. Sensitive to temperature and will spoil easily, turning milky and possibly sour. Alternative themes on the word nama include namachozo, which is pasteurized once before bottling, or namazume, which is pasteurized once before storage. All other sake has been pasteurized twice and is known in this respect as hi-ire.

Fresh or raw saké that is not pasteurized. Sensitive to temperature and will spoil easily, turning milky and possibly sour. Alternative themes on the word nama include namachozo, which is pasteurized once before bottling, or namazume, which is pasteurized once before storage. All other sake has been pasteurized twice and is known in this respect as hi-ire.

Fresh or raw saké that is not pasteurized. Sensitive to temperature and will spoil easily, turning milky and possibly sour. Alternative themes on the word nama include namachozo, which is pasteurized once before bottling, or namazume, which is pasteurized once before storage. All other sake has been pasteurized twice and is known in this respect as hi-ire.

Fresh or raw saké that is not pasteurized. Sensitive to temperature and will spoil easily, turning milky and possibly sour. Alternative themes on the word nama include namachozo, which is pasteurized once before bottling, or namazume, which is pasteurized once before storage. All other sake has been pasteurized twice and is known in this respect as hi-ire.