Which sake term refers to an unpasteurized brew made for immediate consumption?

The term that refers to an unpasteurized brew made for immediate consumption is "nama-zake." This style of sake is unique because it skips the pasteurization process, which is typically done to stabilize the beverage and prolong its shelf life. As a result, nama-zake tends to have a fresher and more vibrant flavor profile, capturing the essence of the rice and fermentation process more vividly than pasteurized varieties.

The appeal of nama-zake lies in its ability to be enjoyed shortly after production while it retains its lively character. This freshness often makes it popular among sake enthusiasts who appreciate the nuances of unpasteurized sake.

In contrast, the other terms refer to different aspects of sake production or styles. Ginjō refers to a premium sake with specific polishing requirements and fermentation techniques, while namadoko and kijoshu are terms related to specialized sake styles that do not reflect the aspect of immediate consumption as presented in the question. Namadoko refers to a yeast starter used in sake making, and kijoshu is a style where additional sake is added to the fermentation process, typically resulting in a sweeter profile and not specifically linked to immediate consumption.