Unpasturized "Nama" Spring Sake...

I've learned a lot about sake since moving to New York. The difference between crappy warm sake that people do sake bombs with, and cold, quality sake where you can actually taste the flavors. I've learned about the main classifications "Jumai", "Ginjo" and "Dai Ginjo" and specialty sakes like "Nigori" which means unfiltered. But one thing that gets me really excited about sake is unpasteurized "Nama" sake. Only available during the summer months, and early fall. It's unpasteurized which means it's not heated to kill all the bacteria. This means, it's alive, changing and best of all, vibrant. It has a shorter shelf life and has to be kept refrigerated or it will spoil. It's a little more expensive, and a little more work but boy is it worth it. Take this "Tedorigawa Arabashiri", which means "Rippling Stream". It is Fantastic!!!. It feels alive on your palette, with tiny effervescent bubbles that tingle the senses...like a "Rippling Stream"!!! This sake is thoroughly enjoyable and incredibly surprising to anyone. It comes in a beautiful brown bottle with this rice paper label.... and once you sip this, you'll never feel the same about sake again.