pure sake(Namazake)
Sake is generally made by heating the sake to 60-65 degrees Celsius (hi-ire), but sake made without hi-ire is called “nama-zake. Nama-zake is characterized by its fresh, freshly pressed flavor. It is best drunk chilled. However, because it is not tempered, its quality tends to change easily. Therefore, it is recommended to keep it in the refrigerator and finish it within a few days.
