Shichida Junmai Ginjo Muroka Nama 2025

*NOTE: This sake is unpasteurized. We can ship unpasteurized sake, however it is at the customer's discretion. It's best to avoid shipping unpasteurized sake during extremely hot summers or freezing cold winters. When completing a purchase of unpasteurized sake from True Sake, you are giving us the OK to ship unpasteurized sake to you. Feel free to call or email us if you have more questions.

The nose on this seasonally released unpasteurized brew is a unique collection of vanilla, cream soda, ginger, sarsaparilla, milk bread, cream, pineapple, and sourdough. An incredible brew that has a vast collection of feelings and flavors in every balanced “nama” sip. Frisky, bright, lively, slippery, weighty, and a bit watery, with a very crisp and vivid finish, this brew drinks as fresh and fun as drinking right from the tank after fermentation. Look for graham cracker, apple juice, daikon, sarsaparilla, ginger, Asian pear, persimmon, nectarine, and toasted rice flavors that flow with an umami push and a white pepper finish. Fan favorite sake for a reason. WORD: Lively WINE: Frisky Reds/Crisp Whites BEER: Zesty Ales FOODS: The kitchen sink, from sushi and karaage to street tacos and curries. Think yakitori and izakaya fare. (2025)

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The nose on this seasonally released “Nama” unpasteurized sake is a lively collection of pear, melon, champagne grape, cotton candy, and white peach aromas. Thick, tingly, chewy, spritzy, and brash, this is raw and living sake that is zesty and lively in the glass. There is an elevated richness that is lifted by a superb acidity play that makes this sake roll across the palate. Look for cherry, rock sugar, Nestle Strawberry Quik®, champagne grape, cotton candy, mango, and apple pie flavors with a subtle umami finish. This is a great nama to let warm in the glass as more feelings and flavors emerge. Yay for namazake! WORD: Lively WINE: Beaujolais/Beefy Whites BEER: Stouts FOODS: Street fare, International spice, beach tacos, BBQ ribs, smoked fish and oysters. (2023)