TAMAGAWA Junmai Yamahai Non-filter Nama-Genshu

No added yeast — the power drawn out by yamahai

Known affectionately as the “Red Label,” TAMAGAWA Junmai Yamahai Non-filter Nama-Genshu is unfiltered, unpasteurised and undiluted. It is made from 100% Tajima-grown Kitanishiki rice, polished to 66%; no yeast is added, and the yamahai method draws out the wild yeast naturally present in the brewery.

With no dilution or pasteurisation, ABV runs relatively high — 18–20.9%, depending on the brewing year. Keep refrigerated.

How it tastes

The aroma suggests steamed rice, lactic notes and nuts. The texture carries the thickness typical of genshu, with rice umami and bold acidity spreading at once, and a finish that leaves a toasty, savoury note.

Keep refrigerated. The rice umami and bold acidity carry evenly through to the toasty finish.

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.

At the table

The genshu’s thick umami and bold acidity pair with grilled meats, aged ingredients and rich broths — matching the dish’s own richness keeps that intensity from feeling one-note.

• Seasonal seafood
• Vegetable dishes
• Lightly seasoned poultry
• Cheese

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