What is the name for out-of-condition Nama-zake?

Nama-hine refers to Nama-zake that is out of condition. Nama-zake is unpasteurized sake, which means it has a fresher profile and often carries a distinct fruity and vibrant flavor. However, if it becomes out of condition, it can develop off-flavors and spoilage characteristics, hence the term "Nama-hine" is used to describe this state of deterioration.

Understanding the characteristics of Nama-zake and the reasons behind its potential decline in quality helps in recognizing the importance of proper storage and handling to maintain the delicate flavors of sake. The other terms refer to different aspects or types of sake: Ginjō denotes a specific classification related to the rice polishing ratio and brewing process, Tokubetsu indicates a special designation often related to the rice used or brewing method, while Kijo-shu is a type of sake made with added distilled alcohol.