Which sake is typically described as having an unrefined taste before storage?

The choice indicating that freshly filtered sake is typically described as having an unrefined taste before storage is accurate. When sake is freshly filtered, it has not undergone any significant maturation or refinement processes. This means that it retains much of the raw, vibrant flavors and characteristics imparted during fermentation, which can lead to a more pronounced and sometimes rough flavor profile.

This 'unrefined' quality is often due to the presence of residual yeast, other fermentation byproducts, and the natural flavors derived from the rice. Once this sake undergoes storage or aging, many of these harsher notes can mellow, resulting in a more balanced and refined taste.

In contrast, nama-zume and nama-chozō are terms that refer to specific types of sake related to their storage and production. Nama-zume typically goes through a pasteurization step before bottling, which helps in stabilizing the flavors, while nama-chozō refers to unpasteurized sake that is meant for storage before being filtered or bottled. Ginjō sake is a type that refers to a specific brewing style that typically emphasizes delicate, fruity, and floral characteristics developed during fermentation, leading to a refined product, rather than one that is unrefined.