Unpasteurized

Namazake - 生酒

Completely unpasteurized sake. It is reactive to temperature and requires cold storage to preserve its live enzymes and yeast. The absence of pasteurization creates a raw, fresh sake.

Sake is ordinarily pasteurized twice.

Namazume - 生詰め酒

Pasteurized once after brewing (but not again before bottling), this preserves freshness while offering stability. 

Namachozo - 生貯蔵酒

Pasteurized once just before bottling, namachozo keeps its fresh character but remains more stable than the fully unpasteurized namazake.