A Junmai brewed naturally using the ancient Yamahai starter method without any additional yeast and then matured at room temperature. When heated to a high temperature, it gains a richness, aroma, and gentleness, that makes it stand out.
Tamagawa Spontaneous Fermentation Junmaishu (Yamahai) “Vintage” 2018
Vintage | 2018 |
Years aged | 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
- Brewer:
- Alcohol:15 degrees or more and less than 16 degrees
- Volume:720ml
[ Drinking alcohol under the age of 20 is prohibited by law. ]
This Yamahai brewed with Kita Nishiki sake rice is the centerpiece of Tamagawa's additive-free Natural Shikomi series.
The brewery enhances the sake's color and flavor by adding water to the unprocessed sake and maturing it at room temperature for over three years.
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 Muroka (no added active carbon) Nama (unpasteurized) Genshu (undiluted), made with Kita Nishiki sake rice, have been our main product for many years.
Although we had high hopes for the potential of an aged pasteurized, diluted version, supply was limited due to demand for Nama Genshu sake and storage space issues.
By significantly expanding the storage space in the 2015 sake brewing year, we have facilitated a stable supply for three years. It goes well with dishes that use dashi (simmered dishes), eel kabayaki, etc. “
- about
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Type 山廃純米 Rice polishing ratio 66% Yeast type No yeast additives Ingredients/raw materials rice, rice koji Rice type Kitanishiki Origin of rice Hyogo Prefecture (Tajima) Toji(Brew Master) philip harper Assemblage 無
- Recommended occasions/temperature
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- How to store
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- Delivery dates and charges
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Tasting comments
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Nobuhiro Ueno
(Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)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.
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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。
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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。
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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。
Brewer
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