Which term refers to unpasteurized sake?

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The term that refers to unpasteurized sake is "Nama." Nama sake is distinctive because it undergoes a process where it is not subjected to the typical pasteurization steps that other sake undergoes, which contribute to the preservation and stabilization of the drink. This lack of pasteurization preserves the delicate flavors and aromas, making nama sake generally fresher and more vibrant compared to pasteurized varieties. It's essential for those exploring sake to understand that nama can require careful handling and shorter shelf life due to its unpasteurized nature.

In contrast, the other terms listed refer to different styles or classifications of sake. For instance, "Nigori" refers to cloudy sake that is coarsely filtered, often giving it a sweet profile due to the presence of rice sediment. "Koshu" denotes aged sake, which carries a different flavor profile and complexity developed over years of maturation. "Futsu" (or futsu-shu) is a general term for ordinary sake, which can be either pasteurized or unpasteurized but does not have the same level of classification as premium sakes like ginjo or daiginjo. Each of these terms highlights unique aspects of sake, but they do not specifically indicate an unpasteurized product.

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