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“Jewel Dragon” 2008,unpasteurizedTAMAGAWA IBUSHIGIN AGED SAKE PROJECT

Orthodox modern brewing uses pure yeast cultures for safety and convenience. But a large portion of all our sake is made adding nothing but water, steamed rice and rice koji.We call this rare pre-modern brewing system “spontaneous fermentation.” Thanks to the power of the microorganisms living in the wooden buildings where Tamagawa has been brewed for generations, each of these products is a unique expression of the natural microflora active in our brewery at the time the specific batch was brewed. Amongst these products, Jewel Dragon is a Junmai Daiginjo. Sake in this class made with ambient yeast is vanishingly rare. We bottled this 2008 vintage unpasteurized. It can be enjoyed across a huge temperature range, but we who made it find it most thrilling very, very hot – or as it cools down again. We also find its charms amplified by good food.

Junmai daiginjo(unpasteurized)
Domestic availability
Sold out
Rice, rice koji
Yamada Nishiki (Hyogo Prefecture)
Rice polishing ratio

Serving recommendation

Sizes and prices

720ml (gift box)30,000(30,000yen)
Aged Sake Project IBUSHIGIN

Aged sake

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