Unpasteurized Sake
Sake is brewed during the winter months and is usually allowed to age until fall. But some breweries release a small amount of nama (unpasteurized) sake fresh from the vat each spring. Bottled young and released early, these seasonal sakes have vivid flavor and exuberant freshness.
Dewazakura “Sarasara Nigori”
Dewazakura “Tobiroku”
Islander “Golden State Ginjo”
Islander “Kitashizuku Junmai Daiginjo”
Islander “Kitashizuku Junmai Ginjo”
Islander “Liliko‘i Ginjo”
Islander “Pineapple Ginjo”
Kamoizumi “Red Maple”
Masumi “Arabashiri”
Tamagawa “Ice Breaker”
Tamagawa “Red Label”
Tamagawa “White Label”
Tedorigawa “Kinka”
