A slow-made Yamahai sake, using natural lactic bacteria and yeast from the brewery for a deep and clear rice aroma. Tamagawa often sells out and is drunk young, but it is best after ageing. This sake was matured at the brewery at room temperature and is unpasteurised, unfiltered, and undiluted. Made by Tamagawa’s well-known non-Japanese head brewer. Best at room temperature or gently warmed. Our favourite bold and rich sake, an almost meditative drink. Worth enjoying its evolution over a few weeks.