In this set…

Tamagawa Tokubetsu Junmai Sake

In 3 words: Simply Happier Hot

Best enjoyed warmed, this is a classic junmai with rich, crisp flavour which complements fresh seafood (crab, oysters etc) as well as tremendous match for tempura, fried foods, and all fuller-flavoured items on Japanese menus. Smokey, nutty top notes are joined by zingy berry-like fruitiness and plenty of rice-driven umami.

Rice variety: Kitanishiki (Hyogo Prefecture)

Rice polishing: 66%

Sweet or dry: Medium sweet

Sake Meter Value +4.4

Acidity: 1.6

Food Pairing: crab, oysters, gyoza, karaaage chicken, tempura

Serving temp: Chilled to Room Temperature

Dietary: No sulfites, no preservatives. vegetarian, vegan

Tamagawa 'Red Label' Yamahai Genshu Junmai Sake

In 3 words: Rich, Robust & Complex

“Red Label” uses the pre-modern ‘Yamahai’ brewing method meaning it utilises natural ambient yeasts that thrive within Tamagawa’s brewery. The resulting punchy brew is rich in amino acids landing a robust explosion of flavor. Bottled right from the press without filtration, dilution or other intervention. One for more advanced sake exploration.

Rice variety: Kitanishiki (Hyogo Prefecture)

Sweet or dry: Medium sweet

Sake Meter Value +3.8

Acidity: 2.9

Food Pairing: stews, grilled meats, oysters, and even challenging blue cheeses.

Serving temp: Chilled to Room Temperature

Dietary: No sulfites, no preservatives. vegetarian, vegan

The Brewery

Kinoshita

A flagship sake brand from the Kinoshita brewery, Tamagawa has delighted drinkers around the world with its versatile flavours and food-friendly nature. An interesting note about Kinoshita is that the toji (master brewer) is from the UK and that Tamagawa sake continues to be revered throughout the industry.

At a glance:

• The brand name means Jewel River

• Philip Harper, from Cornwall, England, joined in 2007 as Toji (head brewer)

• Kinoshita have a 3U (unfiltered, undiluted, unpasturised) approach to sake production