What is the term for unpasteurized sake?

The term for unpasteurized sake is nama-zake. This type of sake is notable for its fresh and vibrant flavors, which result from the lack of pasteurization— a process that typically stabilizes the beverage and extends its shelf life. Nama-zake is often best enjoyed chilled, as this enhances its profile and allows the drinker to experience its nuanced character. The absence of pasteurization means that nama-zake has a shorter shelf life compared to other types of sake, and it should generally be consumed more quickly after production.

In contrast, jizake refers to locally brewed sake, which emphasizes regional production and traditional methods but does not specifically refer to pasteurization status. Honjozo is a style of sake that includes a small amount of distilled alcohol added to enhance flavor and aroma, while junmai describes sake that is pure rice sake without added alcohol. Each of these terms pertains to different aspects of sake production and characteristics but does not specifically indicate the unpasteurized nature of the sake.