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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.

Class
Junmai daiginjo(unpasteurized)
Domestic availability
Sold out
Ingredients
Rice, rice koji
Rice
Yamada Nishiki (Hyogo Prefecture)
Rice polishing ratio
50%
Alcohol
16~16.9%

Serving recommendation

Sizes and prices

SizesPrices
720ml (gift box)30,000(30,000yen)
“Jewel Dragon” 2008, unpasteurized

Aged sake

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