Tamagawa Spontaneous Fermentation Junmaishu (Yamahai) "White Label"

Tamagawa Spontaneous Fermentation Junmaishu (Yamahai) "White Label"

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 one batch (the notorious "White Label" edition) to its limits. (The character for yamahai which is in red in the regular editions is in white for this product only). Spicy, fiery and rich, and not for the lily-livered or faint-hearted.

Class Junmaishu (yamahai)
Domestic
availability
Freshly pressed limited edition shipped once a year
Export -
Ingredients Rice, rice koji
Rice Kitanishiki (Hyogo Prefecture)
Rice
polishing ratio
60%
Alcohol 20 percent and up (current record: 21.5%)

Serving recommendation

On the rocks Chilled Room temp Slightly warmed Hot

Sizes and prices

Sizes Prices
1.8L 3,240 yen
720ml 1,620 yen