Netsushu binzume (hot bottling of pasteurized sake)

Netsushu binzume (hot bottling) is a production method in which sake that has been heat-sterilized is filled into bottles while still hot. The technique is used to improve the sake's shelf life: because the temperature is high at the time of bottling, it prevents microorganisms inside from multiplying. Sake bottled this way is usually consumed soon after bottling, and it is recommended to drink it warmed. This is said to bring out the flavor at its best drinking condition and let you enjoy a distinctive taste.