Na­mazake

Crave - - THE EDIT -

Un­like most sake, which is pas­teurised twice dur­ing brewing, na­mazake is un­pas­teurised raw or fresh sake for a sharper, younger char­ac­ter and a lively, fruity aroma. It must be kept re­frig­er­ated to pre­vent en­zymes and bac­te­ria af­fect­ing the flavour and aroma, and it should be con­sumed chilled.

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.