In an amazing oversight, Andy and Jim realize they’ve never dug into the history of namazake and its path toward becoming a mainstay of the modern sake market. What was the first commercially available namazake? When did it hit shelves? And most importantly, is it really only drinkable fresh? Listen in for fresh, unheated sake talk, and kampai!Vocab for this episodeNamachozo 生貯蔵 - Stored unpasteurized/heat treated, then pasteurized on bottling.Namazume 生詰め - Pasteurized before storing, then bottled without another pasteurization.Namanama　生生 - Sake that has not undergone any pasteurization (usually just nama)Jukusei 熟成 - Matured or aged.Namajuku 生熟 - Aged namazakeRecommendations:Andy - <a href="https://www.kanenaka-sake.com/?pid=171340286">Daijiro Kimoto Junmai Namazake</a>Jim - <a href="https://www.kikusui-sake.com/home/jp/products/jukusei/">Kikusui Jukusei Funaguchi</a>Don’t forget to support us on Patreon at <a href="https://www.patreon.com/SakeDeepDive">https://www.patreon.com/SakeDeepDive</a> Also, check out Andy’s websites at: <a href="https://www.originsaketours.com/">https://www.originsake.com/</a> and <a href="https://www.originsaketours.com">https://www.originsaketours.com</a>And buy Jim’s book, Discovering Yamaguchi Sake wherever you order your books (print and ebook available)!Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions Available at https://soundcloud.com/preconceived-notionsUnder a  Creative Commons — Attribution 3.0 Unported— CC BY 3.0Free Download / Stream: https://bit.ly/lotus-laneMusic promoted by Audio Library https://youtu.be/1YVHRMVwwHg

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