Characteristics of Tamagawa "Red Label" Yamahai Junmai
ABV: 20-21%
Grade: Junmai Yamahai Genshu
Taste: Rich & Dry
Storage: Keep in a cool dark and dry place
Rice Variety: Kitanishiki
Yeast: Ambient House Yeast
Brewing Method: Yamahai
Polishing Ratio: 66%
Acidity: 2.9
SMV: +3.5
Food Pairing
Grilled meats, oysters, blue cheese.
Recommended Serving Temperature
Chilled
Heated
Region
The Kinoshita Brewery is located in Kyoto prefecture.
Characteristics of Tamagawa "Heart of Oak" Tokubetsu Junmai
ABV: 16-17%
Grade: Tokubetsu Junmai
Taste: Rich & Dry
Storage: Keep in a cool dark and dry place
Rice Variety: 500 Mangoku
Yeast: Association No.7
Brewing Method: Sokujo
Polishing Ratio: 60%
Acidity: 2.2
SMV: +4.4
Food Pairing
Roasts and rich stews.
Recommended Serving Temperature
Heated
Region
The Kinoshita Brewery is located in Kyoto prefecture.
Characteristics of Tamagawa "Time Machine" Special Kimoto Junmai
ABV: 14-15%
Grade: Special Kimoto Junmai
Taste: Rich & Sweet
Storage: Keep in a cool dark and dry place
Rice Variety: Kitanishiki
Yeast: Ambient House Yeast
Brewing Method: Sokujo
Polishing Ratio: 88%
Acidity: 3
SMV: -45
Food Pairing
Great with ice cream and desserts, but also with blue cheese, salty pickled Japanese delicacies and foie gras.
Recommended Serving Temperature
Chilled
Heated
Region
The Kinoshita Brewery is located in Kyoto prefecture.
The Kinoshita Brewery
The Kinoshita Sake Brewery, established in 1842, produces sakes that are richly flavoured and crisp- drinking. Since 2008 they have been made under the direction of fellow Brit Philip Harper, the only non-Japanese toji in Japan, a first in sake history! Their brand name, Tamagawa, can be translated as “Jewel River”, and is thought to derive from the Kawakamidani River which flows by the brewery. Tamagawa sake shows startling changes in expression at different temperatures, allowing for enjoyment over a vast range - over ice, chilled, at room temperature and all the way up to the piping extremes of heated sake. Nothing is more fun than enjoying the chameleon-like variations as the sake responds to temperature and good food.
