Style: junmai, yamahai, muroka, and nama-gen
This yamahai sake is produced using naturally occurring lactic bacteria and wild yeast present in the brewery. Bottled unpasteurized, unfiltered, and undiluted, it is then aged at room temperature at the brewery prior to release.
The extended maturation develops deeper savoury character and pronounced rice aromatics. Suitable for serving at room temperature or gently warmed.
About Kinoshita Shuzō
Founded in 1842 in Kumihama, Kyoto Prefecture, Kinoshita Shuzō is the producer of the Tamagawa sake range. The brewery is currently led by the eleventh generation of the Kinoshita family and is known for producing sake with pronounced umami, structure, and ageing potential.
Tamagawa sake are designed to be enjoyed across a wide range of serving temperatures, from chilled to warmed. Many cuvées are made using traditional methods, including yamahai fermentation and spontaneous fermentation techniques developed alongside master brewer Philip Harper, one of the first non Japanese tōji in Japan.
The brewery focuses on low intervention production methods and extended ageing, producing sake intended for both food pairing and long term development in bottle.
