I have since then learned that there is a Norwegian importer planning to release a nama-zake (brand or kura name, Terade Honke) at Vinmonopolet(government operated outlet system for alcoholic beverages) bestillingsutvalg(the potrfolio of products which can/has to be ordered by the individual outlet). This importer is quite satisfied with the fact that the cold storage of these outlets are kept at 12-15 degrees C. We think this is very interesting, and lots can be learned by this experiment.
As we wait for this to take place, we are eager to learn more about the storing and aging of nama-zake. As such, we invite everyone with experience, knowledge or opinions about this, to send us comments!
Kjetil
I realize this is an old post and you may have abandoned the idea altogether, but have you considered "compromising" by brewing a nama-chozo? A good nama-chozo maintains a lot of that lively "nama-ness" without the storage issues and just might serve as an eye-opener for a lot of Norwegian consumers. Based on my own experience, I suspect unpasteurized sake would appeal more to the average Norwegian palate than pasteurized sake, so a nama-chozo would probably make good business sense too.
SvarSlettHi, In fact all our pasteurized sakes are nama-chozo.
SlettSorry, I wasn't aware of that. How come it's not mentioned on the label of the junmai-shu or in the product description on the website?
SlettWell........ because we take the humble approach.....pasteurizing is pasteurizing. Half pasteurizing (nama-chozo) is half a lie (almost).
SlettFair enough. I don't quite agree, but I see where you're coming from :)
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SvarSlett