Sake is brewed during the winter months and is usually allowed to age until autumn. But some breweries release a small amount of nama (unpasteurised) sake fresh from the vat each spring. Bottled young and released early, these seasonal sakes have vivid flavour and exuberant freshness.
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device