Namazake is sake that is pressed and then bottled without being pasteurized. Because the sake is not heat-treated, its quality declines after bottling. Depending on the time until delivery and the storage method used, the flavor of the sake when consumed might differ from that intended by the brewery–a problem throughout the industry.

TOMIN Liquid Cryo-Freezing is a rapid freezing technology that makes use of the strong thermal conductivity of liquids. This technology makes it possible to deliver unpasteurized sake that still boasts the flavor of fresh-pressed sake to any place in Japan.

The liquid freezing process is completed so quickly that the bottle will not break. In addition, the introduction of the freezing process does not significantly alter the flow of sake production. These qualities make it possible to introduce frozen namazake.

Upon tasting TOMIN Liquid Cryo-Frozen namazake for the first time, Mr. Kawanabe of Izumibashi Sake Brewery Co., Ltd. in Ebina, Kanagawa had this to say: “This still has the pure and unique taste of namazake. It’s impressive that the wonderful fresh-pressed flavor is still there after freezing.”

Izumibashi Sake Brewery is a cultivation brewery that begins its operation with rice cultivation, in line with their motto that “sake brewing begins with cultivating rice.” The brewery conducts much of its sake operation by hand and delivers carefully selected sake all over Japan. Izumibashi Sake Brewery’s Megumi Blue Label junmai ginjo sake will be bottled and liquid Cryo-Frozen with TOMIN technology for distribution as a fresh-pressed, undiluted sake.

Izumibashi Sake Brewery brewing sake beginning with rice cultivation in partnership with contract farmers with paddies located primarily in Ebina, Kanagawa. Most of the brewery’s processes make use of manual labor rather than machines in order to bring out the unique character of the rice, which is the result of both the nature of the fields and the efforts of the producers.

One such manual process is the kojibuta method of making koji rice (rice fermented in a wooden tray), a process that allows for meticulous control.

Izumibashi Sake Brewery pays attention to all five senses during production, relying on appearance, aroma, and feel to carefully brew the finest sake that stays true to the local rice. Technican’s TOMIN Liquid Cryo-Freezing is an excellent partner for this delicate product, as the flavor is unaffected by the freezing process.

Mr. Kawanabe shared his prediction that the possibilities will expand not only for unpasteurized sake, but also for aged sake.

Aged sakes can be allowed to mature for any number of years after pasteurization. One way to enjoy these is to pair them with your favorite foods by coordinating your meal with the changes in flavor over time.

For example, one year after production of a batch of sake, one bottle can be liquid-frozen which halts the aging process while a second remains in the cellar. The following year, the sake aged for one year and the sake aged for two years can be consumed at the same time for comparison. Another way to enjoy comparing aged sakes starts with aging bottles across multiple production years for a period of three years each. You can then savor multiple three-year-aged sakes from different production years side by side, even pairing them with different foods coordinated with each individual flavor profile.

By minimizing loss of flavor, TOMIN Liquid Cryo-Freezing presents entirely new ways to enjoy sake by traveling through time.

Technican will be partnering with around 25 sake breweries including Izumibashi Sake Brewery for the TOMIN Namazake Project. The project involves partnering with sake breweries throughout Japan to sell each brewery’s fresh-pressed namazake after TOMIN Liquid Cryo-Freezing.

Frozen sake that retains the flavor of fresh-pressed sake is only possible with TOMIN Liquid Cryo-Freezing.  TOMIN Liquid Cryo-Freezing technology opens up new sales channels by bringing delectable flavor to those who prefer liqueurs to sake.

We sincerely hope that anyone interested in introducing TOMIN technology into their processes will also benefit from the chance to try Cryo-Liquid frozen namazake so they can experience the power of Technican’s innovation.