Ayu Masamune Tokubetsu Honjozo Namachozo

生酒! Nama means unpasteurised. Sake is usually pasteurised twice, once after fermentation, and again after maturation before being delivered. The process kills off pathogens to keep it from going bad. When this process is skipped, storage is important to uphold the quality. Namazake is fresh & lively, which are characteristics I love! When the sake only undergoes the 2nd pasteurisation, it's called namazume 生詰. When the sake only undergoes the first pasteurisation, it's called namachozo 生貯蔵, as seen from the bottle label. I liked this tokubetsu honjozo namachozo for its delicate sweetness and silky mouthfeel

my second purchase. it is so easy on the palate. not too sweet, not too dry.

very light and easy drink , can drink all day

Clear, faint-yellowish hue appearance with slightly high viscosity. Nose: Liquorice, dried leaves, dried mushrooms, resin, cotton candy, cooked rice. Palate: Cooked rice, liquorice, dried leaves, dried mushrooms, resin, dark chocolates, barley. Body: Light. Alcohol: Medium (-). Umami: Medium. Acidity: Low. Personal opinion: Sake has a clear, faint-yellowish hue appearance with slightly high viscosity. Very earthy and woody aroma were noted, with aroma which is slightly weak, compensated with some complexity. Sake is light, with a soft and smooth texture, and feels slightly dry. It has a weak attack, with a crisp finish. This is honjozo which has been milled to 58%, which kinda explains for its lighter texture and intensity. Very typical of a so-shu; light flavour and aroma. And true to Niigata style of sake, it’s light, clean, and dry. I would choose some food that is light to go along with this sake; maybe some light-flavoured fish, food predominantly flavoured with italian herbs, and vegetables. A stronger flavoured dish might well overpower the sake though.

Good with grilled pork to cut the oil