玉川 自然仕込 山廢純米酒 無濾過生原酒

【玉川 自然仕込 山廢純米酒 無濾過生原酒】
BY 2024 (Jan 2026)

一款被業界譽為「無需急著喝」，「多變化很有趣」的清酒 : 玉川。這款清酒出自於京都府丹後市木下酒造旗下，以打造具長期熟成條件而不易變質作為釀酒定位。因此，每年釀造出新鮮的無濾過生原酒大多數都會進行多年熟成才推出市場，讓飲用者感受熟成清酒的風味。

而玉川的釀酒師Philip Harper更是業內傳奇人物。他是日本首位外藉杜氏，由在日英語教師經過十多年的磨練成為釀酒師。他主張採用自然釀造手法，只採用米、米麴、天然酵母和軟水釀造清酒。勇於開拓新方向的他更推出「ice breaker」、「time machine」和「一號酵母」等顛覆傳統和復古概念的清酒作品

「自然仕込 純米酒（山廢）」是玉川最重要的根基系列：只用米、米麴和水，不加釀造酒精；以山廢酒母讓天然乳酸菌與酒造環境微生物參與發酵。這令酒質通常有濃厚旨味、明顯酸度、複雜度與長熟成潛力，亦比一般果香型清酒更適合冷飲、常溫及燗飲之間比較

玉川故意將酒體做得濃、酸度強、可應付重口味料理，也有足夠基礎經時間轉化。酒造的白 Label 原酒同時存在常溫熟成企劃，正反映其酒質耐放的取向

這款純米吟釀清酒採用兵庫縣北錦酒米，2024BY 經過數年靜置後，早已越過新酒的銳利期。香氣轉為蒸米、米麴、烘穀物、熟梨與淡淡堅果；入口有玉川熟成酒特有的飽滿感，米旨逐步鋪開。中段的山廢酸仍在；後段帶一點成熟甘味與淡苦，收結深而不滯

飲用溫度
10–15°C / 推薦另試 40–45°C 微燗

飲用場合
山廢生原酒品飲 · 自然發酵清酒探索 · 冬日居酒屋晚餐 · 炭燒與發酵料理 · 想喝有骨架、有力量原酒的一晚

配餐建議
燒鯖魚 · 油甘魚刺身 · 鰤魚蘿蔔 · 炭燒雞腿 · 燒豚 · 味噌燒魚 · 豬肉角煮 · 牛筋煮 · 菇菌炊飯 · 牡蠣料理 · 熟成芝士 · 泡菜或發酵蔬菜

【製造者】木下酒造
【清酒等級】純米酒
【內容量】720ml
【使用米】國産米
【精米步合】66%
【酒精度】~19度

【Tamagawa Shizenjikomi Yamahai Junmai Muroka Nama Genshu】
BY2025 (Mar 2026)

Tamagawa is a sake for drinkers who do not need everything to taste young. Made by Kinoshita Shuzo in northern Kyoto, the brewery is known for sake built to evolve rather than rush. Many of its muroka nama genshu releases are held back for years, allowing time to deepen flavour without sacrificing structure.

Its toji, Philip Harper, is widely recognised as Japan’s first non-Japanese master brewer. Originally an English teacher in Japan, he trained in sake brewing for more than a decade, earned Nanbu Toji certification in 2001, and became Kinoshita Shuzo’s toji in 2007. His work moves freely between tradition and experiment: Ice Breaker, Time Machine, and the No. 1 Yeast series are all part of Tamagawa’s broader conversation about temperature, time and sake’s capacity to change.

Shizenjikomi is Tamagawa’s defining line: rice, rice koji and water only, with no added brewing alcohol. Yamahai fermentation allows lactic bacteria and brewery microflora to shape the starter naturally. 

Tamagawa builds this sake with density, firm acidity and enough structure to take on richer food. Its White Label nama genshu is also released in room-temperature-aged versions — a useful sign of the underlying strength and its capacity to evolve with time.

The nose is rice-led: steamed grain, koji, soft lactic notes and ripe fruit. The palate is full from the start, with natural sweetness and the clear force of genshu. Through the middle, Tamagawa’s deep umami meets Yamahai acidity, with a mineral edge and a faint bitterness for shape. The finish is long; acidity draws the richness back into a clean line.

Serving temperature
10–15°C; also worth trying at 40–45°C

Occasion
Yamahai nama-genshu tasting · Natural-fermentation exploration · Winter izakaya dinners · Charcoal-grilled and fermented dishes · A night for full-bodied sake with real structure

Food pairing
Grilled mackerel · Yellowtail sashimi · Yellowtail and daikon · Charcoal-grilled chicken thigh · Roast pork · Miso-glazed fish · Kakuni pork belly · Beef tendon stew · Mushroom rice · Oyster dishes · Aged cheese · Kimchi or fermented vegetables

【Producer】Kinoshita Shuzo
【Classification】Junmai
【Volume】720ml
【Rice used】Kita Nishiki
【Rice polishing ratio】66%
【Alcohol Level】~21-22%