A limited release bottle of Hana no Mai (はなの舞) nama chozō sake (生貯蔵酒) at an izakaya in Tokyo, Japan. Most sake is heated twice, once before storage and once before bottling. Nama chozō (or chozou) describes a sake that has been stored raw and heated only once just before bottling, while namazume (生詰酒) is the reverse, heated before storing but bottled “active”. Neither is as raw as nama genshu (生原酒) or namazake (生酒生酒 ) which are completely unpasteurized, but heating only once preserves some of the flavors and aromas.
The izakaya and the Shizuoka brewery have the same name (はなの舞) + (花の舞酒造).