Tamagawa sake offers a huge range of variety. In the Ibushigin line-up, the first offering was an unpasteurized sake stored at sub-zero temperatures, and the second a pasteurized brew aged naturally without temperature control, offering vivid contrasts in aroma, flavour and colour. -is third edition is a Junmai Daiginjo, fermented and aged at low temperatures, and the first in the series to use cultivated yeasts in the conventional way.

-e rice was Yamada Nishiki from the prime Special A region of Hyogo Prefecture, polished to 40% of its original size

Sake fermented at low temperatures is low in acidity and amino acids, which are the source of umami, the rich flavour which we think of as the heart of sake’s appeal. -is sake has 0.9 amino acids – an extremely low figure as is typical for the Daiginjo range – but, in our unique style, combines lightness of touch with an underpinning of rich rice-driven flavour.

Low temperature fermentation and storage gave the sake crystal clarity of flavour, and a decade in the bottle has brought a silky texture on the tongue along with a slow blossoming of satisfying umami.

-ere is no need to limit this sake’s food companions to the lighter end of Japanese cuisine; we hope you will enjoy it with a wide range of even robustly-flavoured dishes, so it can show its broad range of changing expressions. You may enjoy it chilled like conventional daiginjo sake, or heat it to further unlock the deep secrets of flavour unlocked by a decade of ageing.

Sizes and prices

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