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Tamagawa Spontaneous Fermentation Junmaishu (Yamahai), “White Label” (“3U” version only)Sake from the limits.

Extreme sake

Brewing science textbooks say that sake yeast begins to weaken and die when the level of alcohol passes eighteen percent. However, the spontaneous fermentation range we make without using pure yeast cultures ferments to more than twenty percent alcohol every year.

Every season, we allow our house yeast its chance to push the envelope by fermenting to its limits for this product. Spicy, fiery and rich, and not for the lily-livered or faint-hearted.

Class
“3U” (Undiluted, unpasteurized, unfiltered) Junmaishu (yamahai)
Domestic availability
Freshly pressed limited edition shipped once a year
Export
USA, UK
Ingredients
Rice, rice koji
Rice
Kitanishiki (Hyogo Prefecture)
Rice Polishing Ratio
66%
Alcohol
20% and up (current record: 22.4%)

Serving recommendation

Sizes and prices

Sizes Prices
1.8L 3,300yen
Sizes Prices
720ml 1,650yen

Revised on Oct.01,2016

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