The “Red Label” yamahai was the firstborn of Tamagawa’s series of Spontaneous Fermentation products. The bold-flavoured 3U (undiluted, unfiltered and unpasteurized) version is a cult classic. This “Reserved” limited edition sees the original genshu pasteurized and matured at room temperature for three years and up. (Room temperature in our brewery means 2-3C in winter, and over 30C in midsummer.) The sake is then diluted from its original extraordinary 20% alcohol to 15% and hot-bottled for a second pasteurization. This evolution brings rusty straw colour and smoky flavour to the table. Ageing takes out the fire, and dilution brings a crispness to the raw power of Spontaneous Fermentation umami flavour.
Changing the serving temperature unlocks startlingly different expressions, but we who make it find its secrets most beguilingly revealed as it cools down after being resolutely heated. “Hot” for us means piping hot.
“Reserved” is the new face of Tamagawa’s classic wild yeast yamahai, a symphony of colour, aroma and flavour with time as the conductor.

Class: Junmaishu
Domestic availability: Year round (limited quantities)
Ingredients: Rice, rice koji
Rice polishing ratio: 66%
Alcohol: 15-15.9%