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Naturally grown Yamahai Junmai without yeast additives is aged at room temperature. By heating it at a high temperature, it adds a richness, aroma, and gentleness, making it a sake that stands out.

Tamagawa Spontaneous Fermentation Junmaishu (Yamahai) “Vintage”

ヴィンテージ(醸造) 2018
熟成年数 6 years
  • 2010 or later
  • All Products
  • Less than 5,000 yen
  • Light Yellow/Green
  • More attractive when warmed
  • Throughout the meal
  •  5-9 years
  • 醸造元:木下酒造
  • アルコール度数:15 degrees or more and less than 16 degrees
  • 容量:720ml
Regular price ¥2,200
Regular price Sale price ¥2,200
Sale Sold out
Tax included.

【20歳未満の飲酒は法律で禁じられています】

Yamahai, which is prepared in Kita Nishiki, is the centerpiece of Tamagawa's additive-free "Natural Shikomi" series.
By adding water to the unprocessed sake and aging it at room temperature for over three years, the color and flavor have increased.
It is characterized by a fragrance reminiscent of caramel and nuts and a pale amber color.
When heated as hot as possible, the aroma and flavor obtained through aging become clearer and more gentle.

Below is a message from the brewery.
“Yamahai's naturally brewed Junmaishu and Nuruka Nama Genshu, made in Kita Nishiki, have been our main product for many years.
Although we had high hopes for the potential of an aged version with pasteurized water, supply was limited due to demand for raw unprocessed sake and storage space issues.
By significantly expanding the storage space in the 2015 sake brewing year, we have been able to have a stable supply for three years. It goes well with dishes that use dashi (simmered dishes), eel kabayaki, etc. “

 With ice
 Chilled (around 10℃)
○At Room temperature
○Nuru-kan (circa 40℃)
○Zyou-kan (circa 45℃)
◎Atsu-kan(circa 50℃)
◎Tobikiri-kan(circa 55℃)

Most important thing in storing Japanese Sake, both matured and fresh, is to shield your bottles from UV ray, thus we suggest store them in places where sunshine would not reach.
Also excessive vibrations could do harm to the quality of sake and should be avoided.
In order to prevent unexpected leakage, we recommend the bottles be kept upright, or liquid surface be below bottle-cap level.

Most after-dinner matured sake, with very dark colors, could be stored at room-temperature.
For other matured sake, if you would like to keep the maturation level similar to the level upon your purchase, or you prefer very slow maturation after purchase, we suggest store the bottles at temperature level similar to wine cellar (10-15 degrees centigrade) or below.

If you would like them to mature more, you could store them at normal-to-low room temperature (15-23 degrees centigrade). Storing in you closet during not-so-hot seasons and relocate them in the vegetable sections of your refrigerator during summer would be one option.

For orders from within Japan, we will send out the ordered items within 3 days from receipt of your order, except for festive seasons such as year-end holidays and golden week.
For orders from outside Japan, please make inquiry by mail (info@1910kan.com)

Delivery charges to locations in Japan are as follow.

720 ml bottles (up to 10-12 bottles depending on bottle types, less for boxed items)
Normal temperature: 1,350 yen for locations other than Okinawa or remote islands.
3,400 yen for Okinawa or remote islands
Chilled (appropriate for sparkling sake and some special items): 2,000 yen other than Okinawa or remote islands. 4,000 yen for Okinawa or remote islands.

1,800 ml bottles (up to 6 bottles), no chilled service available
For prefectures, Aomori, Iwate, Akita, Shiga, Kyoto, Osaka, Hyogo, Nara, Wakayama: 2,350 yen
For prefectures, Tottori , Shimane , Okayama , Hiroshima , Yamaguchi , Tokushima , Kagawa , Ehime , Kochi : 2,450 yen
For prefectures, Hokkaido, Fukuoka , Saga , Nagasaki , Kumamoto , Oita , Miyazaki , Kagoshima : 2,750 yen
For Okinawa Prefecture:4050yen

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試飲チームの評価

  • Nobuhiro Ueno
    (Mature and Warm Bar Master / Toki SAKE Association Executive Director)

    A mature aroma with a slightly sour taste. There is a hint of acidity in the aroma, with notes of cinnamon and chocolate.

    When you put it in your mouth, it feels just right, and the flavors of sourness, astringency, and umami come in order. The cacao-like scent also spreads beautifully.
    The most distinctive feature is its sharpness and handling. It doesn't leave a strong taste in your mouth, and flows cleanly, allowing the taste of your meal to flow through.

  • 石渡 英和
    (元国税局主任鑑定官)

    (冷や)
    焦げた香り、チョコのような甘い苦香。
    やさしい甘さとしっかりした酸で骨太の味わい。
    重厚な旨味と感じる後味、バランス良い。
    一番良いところは、重厚な旨味。

    (燗)
    しっかりとした熟成香、軽い硫黄のアクセント。
    コハク酸、乳酸ややうく。より温度高いと輪郭がクリアに。
    旨みの余韻続く。
    一番良いところは、温度上げると変化する輪郭。

  • 戸田 明子
    (日本酒肉研究所 ITTEKI 所長)

    (冷や)
    カラメリゼしたナッツ、ワラのような香り。
    口の中でスーっと舌に染み込むように入っていくナチュラルさがある。
    常温~熱燗で、何杯ものみたくなるタイプ。中華や香草系に合わせたい。

    (燗)
    70度で燗をすると、ふくらみも出てバランスが良くなった。

  • 山内 祐治
    (湯島天神下 すし初 四代目 / 第1回J.S.A. SAKE DIPLOMAコンクール優勝)

    (冷や)
    主張のある酸の支えがあり、香ばしさと供に香りの方向性を担保している。
    滑らかさがあるので口中でもまとまりがあり、しっかりと感じる酸はバラけることなく存在感を示す。肩ひじはらないがちゃんと主張する酒

    (燗)
    香りにブルーチーズの様な深みと複雑さが加わり、味切れのよさも演出する。後半の米感、香ばしさも楽しい。
    70℃から下げていくと、後半の米感のくもりが抜け、品の良さが出る。ここを逃さず味わいたい。

蔵元紹介