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Tamagawa Spontaneous Fermentation Junmaishu (Yamahai), Limited Editions (“3U” version)Low intervention yamahai made with various rice strains

【Gohyakumangoku】
The brewing system and the handling of koji production is exactly the same as for the standard Kitanishiki version, so the flavour constituents are more or less exactly the same. The differences you can taste come entirely from the character of the rice strain used.

【Omachi】
We brew this sweet. Combining the sweetness with the characteristic umami richness of this venerable rice strain make for a unique and intense-flavoured sake.

【Yamada Nishiki】
This is the latest addition to the spontaneous fermentation series. All share rich combinations of acidity and umami taste; this adds the expansive blossoming of flavour typical of Yamada Nishiki from the finest growing regions of neighbouring Hyogo Prefecture.

Class
Undiluted, unfiltered, unpasteurized (“3U) Junmaishu
Domestic availability
Shipped as limited editions after pressing (between January and March)
Ingredients
Rice, rice koji
Rice
Gohyakumangoku (Kyoto, Hyogo); Omachi (Okayama); Yamada Nishiki (Hyogo)
Rice Polishing Ratio
66%
Alcohol
18-20.9%

Serving recommendation

Sizes and prices

Gohyakumangoku
Sizes Prices
1.8L 2,808yen
720ml 1,404yen
Omachi
Sizes Prices
1.8L 3,240yen
720ml 1,620yen
Yamada Nishiki
Sizes Prices
1.8L 3,456yen
720ml 1,728yen

Revised on Oct.01,2016

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