The history of Tamagawa sake at Kinoshita Brewery dates back to 1842, during the late Edo period. Today, this historic brewery continues its pursuit of exceptional sake under the guidance of British-born master brewer Philip Harper.
The sake is brewed using natural spring water from Mount Shiroyama and premium sake rice varieties, including Yamada Nishiki from Banshu, Iwai from Kyoto, and Hoku Nishiki from Hyogo. The brewery mills its own rice before brewing.
Tamagawa combines honjozo sake with yamahai honjozo sake, creating a robust, full-bodied dry sake with rich umami and a satisfying depth of flavor. Filtration is kept to a minimum to preserve the sake’s natural character. As a result, the sake may have a slightly darker color, which is part of its appeal and can be appreciated alongside its distinctive taste.