Nama-ka
生香
Tasting & Nosing
คำจำกัดความ
The fresh, vibrant aroma characteristic of unpasteurized (nama) sake. Nama-ka features lively notes of green apple, yogurt, rice, and sometimes a slight effervescence from residual carbon dioxide.
เชิงลึก
Nama-ka exists because the enzymes and yeast in unpasteurized sake continue to produce aromatic compounds after pressing. These volatile aromas are heat-sensitive and are largely destroyed during pasteurization. The fresh, zippy quality of nama-ka is part of the appeal of namazake, but it also means the sake must be kept cold and consumed relatively quickly before the aromas degrade or develop off-notes. Some drinkers detect a slight prickling on the tongue from dissolved CO2, adding to the sensation of freshness.