What is the term for sake that has not been pasteurized?

The term for sake that has not been pasteurized is "Nama." Unlike other types of sake, Nama sake undergoes minimal processing which preserves the fresh, fruity, and lively characteristics of the beverage. Pasteurization is a common practice in many alcoholic drinks to extend shelf life and enhance stability, but Nama remains unpasteurized, which retains its natural flavors and aromas. This results in a sake that is often enjoyed for its vibrant and fresh qualities, making it popular among those who appreciate the unique features of freshly brewed sake.

The other terms refer to specific styles or characteristics of sake. For instance, Junmai indicates a type of sake that contains no added distilled alcohol, while Honjōzō includes a small amount of distilled alcohol added to enhance flavor and aroma. Koshu refers to aged sake, which has been stored for a period that develops complex flavors over time. Each of these has distinct characteristics and processing methods that set them apart from Nama sake.