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Tamagawa Spontaneous Fermentation Junmaishu (Yamahai) “Vintage”Older is better.

To make this, we take the potent yamahai sake made from Kitanishiki rice without using pure yeast cultures, dilute, pasteurize and then age for three years and up at room temperature. This ageing period brings softness, rich umami and deep colour. The umami that only time can bring blossoms most softly at very high temperatures; we like it best at 70 degrees or more – or when it has cooled down again after heating.

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

Serving recommendation

Sizes and prices

Sizes prices
1.8L 3,348yen
Sizes prices
720ml 1,674yen

Revised on Jun.01,2019

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