Introduction｜What Is Nama-zake?

Have you ever seen terms like “Nama-zake(生酒),” “Nama-chozo-shu(生貯蔵酒),” or “Hiire(火入れ)” on sake labels?
These indicate differences in the brewing process depending on whether or how many times the sake has been pasteurized.

In this article, we’ll clearly explain the difference between Nama-zake (unpasteurized sake) and Hiire (pasteurized sake), covering their characteristics, flavors, storage methods, and recommended Nama-zake brands.

What Is Hiire?｜The Pasteurization Process

“Hiire” refers to the process of gently heating sake to about 60–65°C (140–149°F).
The main purposes are:

• To stop the activity of yeast and enzymes, halting further fermentation
• To prevent bacterial contamination and stabilize the quality

Most sake undergoes one or two pasteurization processes before bottling, allowing for room temperature storage and consistent quality.

What Is Nama-zake?｜Fresh, Unpasteurized Sake

Nama-zake is sake that has not undergone any pasteurization.
It is bottled directly after pressing, resulting in a fresh, vibrant flavor.
Sometimes, it even has a subtle natural effervescence like sparkling fruit.

However, since the yeast and enzymes remain active, it is extremely delicate.
Nama-zake must be stored refrigerated, or it will spoil quickly.

What Are “Nama-chozo” and “Nama-zume”?

Terms similar to Nama-zake often cause confusion.
Here’s how they differ depending on when pasteurization happens:

Type	Pasteurization	Storage Method
Nama-zake	None	Refrigeration required
Nama-chozo-shu	Once before bottling	Cool or refrigerated
Nama-zume-shu	Once before storage	Cool or refrigerated
Regular sake (Hiire)	Twice	Room temperature possible

Summary of Flavor Differences

Aspect	Nama-zake	Hiire Sake
Aroma	Fresh and fruity	Mild and mature
Taste	Lively and refreshing	Smooth and stable
Storage	Refrigerated, short shelf life	Room temperature, long shelf life
Impression	Youthful, seasonal	Rich, food-friendly

Conclusion

You may be surprised at how much difference pasteurization makes to sake.
Nama-zake offers a special, once-in-a-season freshness that’s truly unique.
Hiire sake provides a mature, well-rounded flavor that is stable and enjoyable at room temperature.

Try both types to fully experience the diverse world of Japanese sake!

---

You Might Also Like

• [Complete Guide] Types and Brewing Methods of Sake｜Explained by Flavor, Method, and Labels
• 4 Main Types of Sake Explained: Kunshu, Junshu, Soshhu, and Jukushu Guide for Beginners
• Koshu (Aged Sake) Explained｜Flavor, Aroma, and How to Enjoy It
• Understanding Ginjo, Junmai & Honjozo Sake｜Beginner’s Guide
• Sake Rice Explained｜What Is Shuzo Kotekimai and Why It Matters in Brewing
• Seishu vs. Daku-shu (Nigori)｜Differences in Flavor, Appearance & Brewing
• 【Rice Polishing Ratio Explained】How Seimai Buai Affects Sake Flavor and Quality