Which aromas are typically associated with Nama-hine?

Nama-hine, which can be understood as a type of sake that is unpasteurized and often retains more of the fresh and vibrant characteristics of its ingredients, is typically associated with aromas that reflect these qualities. The combination of malt, meat, and rotting vegetables in the correct answer highlights the sometimes controversial and complex profile of Nama-hine.

Malt hints at the essence of the rice used during the sake-making process and can have a resemblance to other grains, giving a robust character. The presence of meat refers to a savory umami note, which is prominent in some unpasteurized sakes due to the preservation of yeasty and proteolytic aromas. Lastly, the mention of rotting vegetables suggests a certain earthiness or funkiness that can also be found in some Nama sakes, especially those that are less filtered and have more complex flavor profiles due to the influence of wild yeasts and varying fermentation conditions.

This profile differentiates Nama-hine from the more common aromatic notes like citrus, floral, and herbal characteristics (often found in other sake types), as well as avoiding the richer, dessert-like notes of nuts, chocolate, and caramel, which are more typically associated with aged sakes or certain styles of wine. Therefore,