The Necessity of Pasteurized Sake

Recently, I have had more opportunities to purchase sake that requires refrigeration.
I feel like the absolute number of these products has increased due to improvements in distribution.

While there are still some items that can only be bought at the brewery or nearby shops, it is delightful to be able to obtain nama-zake (unpasteurized sake) made far away.
And, that sense of freshness and slight effervescence is the true essence of enjoying nama-zake.

—Though it may sound like I am arguing the paradox of that statement, I went to a liquor store the other day to look for a gift.
This shop has long stocked many rare sakes and items requiring refrigeration, and basically, even pasteurized sake is displayed in refrigerated cases.
It is a prime example of a shop with a good cycle, where the effort to maintain the sake in a delicious state leads to good sake being supplied to them.

This time, a friend living abroad came to Japan, so we decided to have a meal together for the first time in a while, and I looked for a gift.
Thinking I could get something good at that shop, I visited, but everything was in the refrigerated cases.
I picked them up one by one to check.
—Which of these is pasteurized sake?

In the end, I chose "Zaku Aiyama Junmai Ginjo" from Shimizu Seizaburo Shoten in Mie.
Just to be sure, I confirmed with the shop staff that it "does not require refrigeration."
Even though it is pasteurized, I want them to put it in the refrigerator and drink it soon.
Since it is this year's sake released in March, I hope they can enjoy it while it is fresh.

Sake is originally a beverage that can be stored. Even with improved distribution, I want pasteurized sake, which can be stored at room temperature like wine, to remain a staple.

I couldn't buy it that day and came home, but I think I might go buy some for myself.
Maybe I'll compare the difference between pasteurized and unpasteurized sake and let myself become useless for the weekend for the first time in a while.