Tamagawa Shiboritate Namagenshu (玉川 しぼりたて 生原酒) is a freshly squeezed, unprocessed sake Honjōzō made of Gohyakumangoku (Kōjimai, 65%) and Koshihikari and others (Kakemai, 70%). The brewers put their skills to the test by shipping the very first batch of the season as Shiboritate - hard on their...
Kyōhime Junmai Daiginjō Takumi (純米大吟醸 匠) is made of 45% Yamadanishiki rice milled. It has an elegant ginjō aroma and a sharp, easy-to-drink taste. It is especially delicious when chilled; however, the brewers also recommend warmed.
Awards:
Gold Award: The Fine Sake Award 2021 Main Category
Gold...
Kinoshita Tamagawa Shizenshikomi Kimoto Junmai Stork Label 3U (玉川 自然仕込 生酛純米酒 コウノトリラベル 無ろ過生原酒) is part of Tamagawa's "Untouched" Series" and a "3U" (undiluted, unpasteurized, unfiltered) junmai. The untouched series are limited editions bottled to order during brewing (December to April), using...
Local authorities in Kyoto's renowned Geisha district, Gion, are taking action to protect the globally recognized Japanese women artists from intrusive tourists. Starting this April, they will restrict access to the narrow alleys and streets where geisha and maiko reside. Over the years...
Kinoshita Tamagawa Untouched Series Junmai Ginjō Nihonbare Batch 14 (純米吟醸 手つけず原酒 無濾過生原酒 (日本晴) 2022BY仕込14号) is part of Tamagawa's “Untouched” Series“ and a “3U” (undiluted, unpasteurized, unfiltered) junmai ginjō. The untouched series are limited editions bottled to order during brewing (December...
Gekkeikan Hōrin Junmai Ginjō (鳳麟 純米吟醸) is made of Gohyakumangoku rice milled to 60%. It has a fruity, glossy ginjō aroma, a beautiful, clean, sharp taste, and a refreshing sourness with a hint of sweetness that goes well with any dish.
The sake name "Hōrin" (鳳麟) is printed in black calligraphy...
Kinoshita Tamagawa Man-Eating Rock Tokubetsu Honjōzō (玉川 人喰い岩 特別本醸造) is made of Gohyakumangoku rice milled to 60%. It is named after a scary local legend, the Man-Eating Rock, and with sinister original artwork on the label, drawn by Sakane Katsusuke (坂根克介). The sake is made with rice grown in...
Tamanohikari Junmai Ginjō Tama Wine Yeast (玉乃光 純米吟醸 TAMA) is made with Bizen-Omachi rice from Okayama Prefecture and wine yeast, rendering it a brilliant fusion of sake and wine brewing techniques. It features a rich and deep flavour and a harmony of sweetness, acidity, and umami that cannot be...
Tamagawa Spontaneous Fermentation Junmai Yamahai White Label 3U Version (玉川 自然仕込 純米酒 山廃 白ラベル) is an "extreme sake". Made of Kitanishiki rice milled to 66%, it is left to "spontaneous fermentation". Brewing science textbooks say that sake yeast begins to weaken and die when the alcohol level...
Tamagawa Junmai Ginjō Gohyakumangoku Raitokyū Tamagawa (玉川 純米吟醸 五百万石 ライト級たまがわ) is made of Gohyakumangoku milled to 60%. It is a lightweight sake just right for a toast. While Tamagawa is known for its heavy sake with high alcohol content and rich character, this Junmai Ginjo is deliberately...
Kinoshita Tamagawa Time Machine 1712 (玉川 Time Machine 1712) is made of Kitanishiki rice milled to 88%. Brewed to a recipe recorded in 1712, this is fabulously sweet but not cloying, thanks to far higher levels (roughly three to seven times) of acids and amino acids for contemporary ginjō styles...
Tamagawa Tokubetsu Junmai (玉川 特別純米酒) is made of Gohyakumangoku rice milled to 60%. Mostly enjoyed warmed, this is a classic Junmai with a rich, crisp flavour which complements the seafood (crab, oysters, etc.) for which the Tango region around the brewery is famous. It is a tremendous match for...
Tamagawa Junmai Hiyaoroshi (玉川 純米酒 ひやおろし) is made of Kitanishiki rice from Hyogo Prefecture milled to 66%. Hiyaoroshi is made in winter, pasteurised once in the early spring and shipped without a second pasteurisation in autumn.
Just like harvests of produce happen in autumn, hiyaoroshi, which...
Tamagawa Junmai Ginjō Ōmachi (玉川 純米吟醸 雄町) is made of Ōmachi rice milled to 60% and Association No. 14 yeast. Most rice strains in Japan today are modern hybrids, but Ōmachi rice was discovered in Okayama in 1866. It is the only strain to have been cultivated continuously for so long. Kinoshita...
Gekkeikan Talking Whale (おしゃべりクジラ まろやかリッチ) is a sweet and mild sake aimed at women in their 20s and 30s unfamiliar with sake. It is not pasteurised and has a youthful, fresh aroma reminiscent of Muscat, with a hint of banana. It is characterised by a light, refreshing sweetness, a fresh acidity...
Haneda Sukeroku Tanrei Muhi (羽田酒造 助六 淡麗 無比) is a futsūshu (regular sake) made of Shukumai rice (祝米), an heirloom rice variety grown in Kyōto and milled to 70%. "Tanrei" refers to smooth and refreshing sake, which is light with a clean finish. "Sukeroku" (助六) usually describes inari and maki...
Kizakura Junmai Ginjō (黄桜 純米吟醸 花きざくら) has a gorgeous aroma and is made with kizakura (cherry blossom) flower yeast. 'Kizakura' is a double-petalled cherry tree with large flowers and 10-15 petals that bloom from mid-April to early May. Hundreds of flowers were collected two to three days after...
Tamagawa Shizenjikomi Junmai Yamahai Ōmachi Muroka Namazake 2022 BY (玉川 自然仕込 純米酒 (山廃)雄町 無ろ過生原酒 2022BY) is made of Ōmachi rice milled to 66%. It is made following the Yamahai method without adding pure yeast cultures. The yeasts are exceptionally vigorous, so the average level of alcohol for...
Kitagawa Honke Harunomai Junmai Ginjō Furisode (北川本家 春の舞 純米吟醸 ふり袖) is a limited spring sake made of rice grown in Kyōto Prefecture, using traditional techniques. It is slightly dry and has a taste described as "hannari" (はんなり), the Kyōto vernacular for "bright" and "cheerful."
Tomiō Junmai Daiginjō Yamadanishiki 49 (富翁 純米大吟醸 山田錦49) is made of Yamadanishiki rice milled to 49%, Kyō no koto (京の琴) yeast and natural water from Fushimi, Kyōto. Over four weeks, the tōji selected the best time to squeeze the moromi. Tomiō Junmai Daiginjō is pasteurised only once (ひとつ火...
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