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“Muroka”, “Nama” and “Genshu” are becoming more popular, “Muroka Nama Genshu” even more. Those types of sake has the fresher and fruitier flavor, and taste like freshly brewed sake. However, what exactly are they? How come they will have that much different from original sake? Let me guide you one by one.
Namazake (Unpasteurized Sake)
Japanese sake is normally subjected to hi-ire (pateurization) twice (once when stored and once before shipment). However, namazake is not heated at all. Therefore, it has a fresher flavor. The quality of namazake changes depending on the storage condition. Namazake is unstable compared with standard sake. Therefore, they make two type of sake that has only one pasteurization (heat-treatment), to balance the freshness and stable, called Nama-chozo shu and Namazume shu.
Namazume shu has gone through the first pasteurization process but not the second. It is usually matured after the first pasteurization and then shipped without pasteurizing, giving it a Namazake-like flavor.
Namachozo Shu has gone through the second pasteurization process but Not the first. Usually contains more umami flavor than Namazume Shu.
Genshu (undiluted sake)
In general, all sake is diluted with water at the end of production. After fermentation, sake will have an alcohol content of around 20% and Sake brewery will dilute with water to adjust the alcohol level. Diluted sake will slightly affect aroma and flavor.
Genshu is undiluted sake. It offers a much deeper and more powerful flavour and aroma and is closest to the so-called authentically-brewed flavour.
Muroka (Unfiltered sake)
Muroka means unfiltered. It refers to sake that has not been carbon filtered, but which has been pressed and separated from the lees, and thus is clear, not cloudy. Carbon filtration can remove desirable flavors and odors as well as bad ones, thus muroka sake has stronger flavors than filtered