What distinguishes unpasteurized sake from pasteurized sake?

Unpasteurized sake, also known as "namazake," has a more robust flavor profile compared to pasteurized sake. The absence of pasteurization allows the sake to retain more of its natural flavors and aromas that can be lost during the pasteurization process. This strength in flavor is often characterized by fresh, vibrant notes that can include fruity or floral elements, providing a lively taste experience.

In contrast, pasteurized sake undergoes a heat treatment that stabilizes the product and prolongs its shelf life, which can lead to a more subdued flavor. The pasteurization process helps in reducing the yeast activity and stopping any further fermentation, which can soften the original flavor profile of the sake.

Understanding this distinction is crucial for consumers and professionals alike, as choosing between unpasteurized and pasteurized sake can greatly affect the tasting experience.