What does "nama" mean when referring to sake?

"Nama" refers to sake that is unpasteurized. This means that during the production process, the sake has not undergone the pasteurization process, which typically involves heating the sake to kill any remaining yeast and bacteria. The absence of pasteurization allows the sake to retain more of its fresh, lively flavors and aromas, often leading to a more vibrant taste profile. Additionally, unpasteurized sake usually has a shorter shelf life compared to pasteurized varieties, as it remains active and can continue to ferment in the bottle.

The other concepts presented are distinct: pasteurized sake refers specifically to sake that has undergone this heating process (contrary to unpasteurized). Unfermented sake is not a term used in sake production, as all sake is by definition a fermented beverage made from rice. Lastly, carbonated sake, while it does exist, refers to a sake that has had carbonation added or developed, which is separate from the unpasteurized classification.