Developed by Technican Co., the Tomin (凍眠) process, which translates to ‘frozen sleep’, flash freezes sake in a way that preserves its quality and taste.
“Freezing unpasteurised sake is challenging and cannot be done via typical freezing pocesses. Firstly, the glass will crack. Secondly, the alcohol will separate from water, Causing a change in taste and texture. But our unique flash freezing technique can prevent all of these, preserving the integrity of freshly brewed sake,” said Hideki Tsudatani, PR manager for Technican Co. Ltd.
“Nama” (生) means “raw”, which translates to “unpasteurised” when used in the context of sake brewing. Nama sake is not subjected to any heat or processing. It therefore has a fruitier, richer flavour compared to normal sake, which is pasteurised with heat before bottling.
But nama sake, or namazake, must be consumed as soon as possible as its flavour and aroma will deteriorate rapidly. The Tomin technology, however, has changed this seasonal product into something that is available year-round.
This innovation has garnered interest across the alcohol industry.
As of October 2024, 35 breweries and 40 sake brands have joined the Tomin Nama Sake brand. This includes Asahi Shuzo, known for its premium range of Dassai and Nanbu Bijin sake. This collaboration lets sake manufacturers sell freshly pressed, unpasteurised sake in frozen bottles – a novelty that first started in Japan about three years ago, according to Tatsuo Maekawa, CEO of Tomin Sake Company, a subsidiary of Technican Co.
The positive industry response indicates that sake manufacturers see potential in this new technique that could attract more consumers.
Renewed interest
While Japanese sake is gaining appeal globally, it continues to compete for market share with classics like white wines and hard liqueurs, as well as emerging favourites Chinese baijiu and Korean soju.
Domestically, it is currently losing traction in Japan due to changing preferences and a declining youth population, who are turning more frequently to alternatives like beer, wine, and spirits – sake’s association with tradition contrasts with modern, casual drinking preferences, which tend toward more versatile options.
This was the general sentiment among sake enthusiasts at Food Japan 2024, held at Suntec Singapore Convention & Exhibition Centre from 24–26 October.
Frozen nama sake, however, is a creative reinterpretation of a traditional Japanese alcohol that could appeal to modern drinkers.
Tomin Nama Sake should be left to thaw at ambient temperature for five minutes prior to consumption.
“By the 10-minute mark, its flavours become more refined and delicate. After 15 minutes, the sake reaches full maturity, releasing the rich, full-bodied depth characteristic of nama sake,” said Maekawa.
Expanding into export markets
Consuming it half-frozen is particularly appealing in tropical Asian regions, where consumers frequently seek refreshing beverages.Packaged in 300 ml bottles, the product size is optimised for single-use, as refreezing after thawing is not recommended to maintain quality and food safety.
This format is designed for markets like Singapore, Taiwan, South Korea, and India, where demand for premium, authentic Japanese experiences is growing, said Maekawa.
Frozen nama sake provides versatility for export, offering a unique and authentic Japanese experience to international markets.
As sake brewing takes place only during winter to spring, nama sake a seasonal product and not readily available throughout the year.With Tomin technology, even the rarest kind of sake – the nigori or cloudy sake – can be made available outside of Japan any time of the year.
Nigori sake is unfiltered and unpasteurised, making it even more time-sensitive than nama sake.
Its cloudy appearance is due to the rice sediments that are not filtered away after fermentation. This gives it a unique aroma from sweet sake rice, which pairs well with meat.
Different brands offer distinct taste experiences and flavours. For example, a brand’s standard grade nama sake may pair well with fish, while a premium grade from the same brand complements meat. This offers versatility and variety, adding to the appeal of frozen sakes.
Furthermore, all Tomin nama sakes are Junmai grade, meaning only rice, water, yeast, and koji are used, with no alcohol added. This adds an organic appeal, as the product is naturally produced and perceived as healthier.
“Leftover rice from sake making can be used for facial products, so some believe sake has skin benefits. Furthermore, the enzymes are still alive in unpasteurised sake, which could mean that nama sake has more nutritional value,” said Tsudatani.
However, Tsudatani clarified that while these beliefs offer positive publicity, the purported nutritional value of nama sake has not been widely validated by scientific studies at this point.
