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Namazake

Namazake (生酒): Never pasteurised. Fresh and lively, so keep it refrigerated.

Japanese: 生酒（なまざけ）
Group: Styles

From “Types of sake”

Namazake: never pasteurised. Fresh and lively; keep it cold.

Read “Types of sake”

Related terms

Hi-ire (pasteurising)Heating sake to about 65 °C to stop enzymes and microbes, usually twice.
Reishu (chilled sake)Chilled sake, about 5–15 °C. It suits ginjo and nama sake.

Updated 30 September 2026Back to the glossary All guides