TAMAGAWA Junmai Yanwari
A light, easy-going mouthfeel carries TAMAGAWA’s yamahai umami — this is Yanwari.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Light ABV, balanced with yamahai depth
TAMAGAWA Junmai Yanwari is a junmai sake made from 100% Hyogo-grown Kitanishiki rice, polished to 66%. No yeast is added — the yamahai method draws out the wild yeast naturally present in the brewery. ABV runs 12–13%, depending on the brewing year.
The lower ABV keeps the mouthfeel light, while retaining the umami character typical of yamahai brewing.
How it tastes
A gentle aroma suggests mandarin orange and tropical fruit. The mouthfeel is light, yet the rice umami carries real layers, with a soft acidity supporting the whole.
The soft acidity and layered umami stay gentle throughout, true to the sake’s name.
TAMAGAWA · Kinoshita Brewery · Kyoto
Kinoshita Brewery was founded in 1842 in Kumihama, Kyotango, Kyoto. The name TAMAGAWA comes from the Kawakamidani River that flows near the brewery.
Toji Philip Harper earned his Nanbu Toji certification in 2001 and joined Kinoshita Brewery in 2007. Working with traditional methods such as yamahai, no added yeast and aged styles, he values how the sake’s expression changes with temperature and time.
Question 1
Which rice does the page record as the raw material?
- Dewasansan
- Kitanishiki
- Aiyama
Read the answer and explanation
Correct answer: B — Kitanishiki
Hyogo-grown Kitanishiki is used.
Question 2
Which matches the description of how it is made?
- Brewed by the yamahai method without adding yeast
- Fruit is macerated
- Secondary fermentation in the bottle
Read the answer and explanation
Correct answer: A — Brewed by the yamahai method without adding yeast
The page states that the activity of the brewery’s resident yeast is used.
Question 3
Which temperature does the page specifically mention?
- Nurukan (gently warmed)
- Served only below freezing
- Served after boiling
Read the answer and explanation
Correct answer: A — Nurukan (gently warmed)
The page explains that the light mouthfeel and umami change with temperature.
At the table
The light mouthfeel and yamahai umami pair naturally with dashi-based dishes, fried foods and warm, comforting plates.
- Seasonal seafood
- Vegetable dishes
- Lightly seasoned poultry
- Cheese
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