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.

Sizes and prices

Sizes	Prices
720ml (gift box)	30,000(30,000yen)