Namazume-shu (sake pasteurized once, before storage)

Namazume-shu is a type of sake that receives special handling during production. After the sake is pressed from the moromi (fermentation mash), it is pasteurized once and then aged for about six months. It does not undergo a second pasteurization before shipping, so it remains fresh and rich in flavor. It is generally also called "hiyaoroshi," "akibare," or "akiagari," and is most often shipped in autumn. This production method gives namazume-shu its characteristic mellowness and deep flavor, making it a special glass for consumers.