kyoto

Tamagawa Shizen-jikomi Yamahai Junmai Shiro Label Muroka Nama Genshu 2025 BY (玉川 自然仕込 山廃純米 白ラベル 無濾過生原酒 2025BY) is a limited-release sake from Kinoshita Shuzō in Kumihama, Kyoto Prefecture. This version is made entirely from Hyōgo Sake 85 rice polished to 77%. It is bottled unfiltered...

Tamagawa Shizenjikomi Zasshu (Yamahai) Shiro Label Genkai Toppa Muroka Nama Genshu 2025 BY (玉川 自然仕込 雑酒（山廃）白ラベル 限界突破 無濾過生原酒 2025BY) is a limited release from Kinoshita Shuzō's Shizenjikomi (自然仕込, "spontaneous fermentation") series. No cultivated yeast is added; instead, fermentation relies on the...

Tamagawa Shizenjikomi Yamahai Junmai Muroka Nama Genshu 2024 BY (玉川 自然仕込 山廃純米 無濾過生原酒 2024BY) is an unpasteurised and undiluted junmai from Kinoshita Shuzō in Kyoto Prefecture. It is made with Kitanishiki rice polished to 66% and bottled at a relatively high 19% alcohol. This is one of the...

Tamagawa Shizenjikomi Yamahai Junmai Kamenoo Muroka Namagenshu (玉川 自然仕込 山廃純米酒 亀の尾 無濾過生原酒) is a limited-release junmai yamahai from Tamagawa's Shizenjikomi (自然仕込, "natural brewing") series made with Kame no O (亀の尾) rice grown in Fukui Prefecture. Although Kame no O is often associated with sake...

Shirakiku Marusa na Futari Junmai Muroka Namagenshu (白木久 マルサな二人 純米無濾過生原酒) is an unusually dry namazake produced by Shirasugi Shuzō (白杉酒造) in Kyōtango, Kyoto Prefecture. Known primarily for sweeter, juicier sake styles, the brewery deliberately took a different direction with this release...

"Gyokuryu" is a designation used for the highest-grade yamahai-brewed sake from Tamagawa, produced by Kinoshita Shuzō in Kumihama, Kyōtango (Kyōto). Tamagawa Shizenjikomi Yamahai Junmai Daiginjō Gyokuryū Muroka Namagenshu (玉川 自然仕込 山廃純米大吟醸 玉龍 無濾過生原酒) is made with Yamadanishiki rice from Hyōgo...

Tamanohikari Junmai Ginjō Kyokujō Karakuchi (玉乃光の極上辛口) is a dry junmai ginjō produced by Tamanohikari Shuzō in Kyōto. The brewery, established in 1673 during the early Edo period, is known for specialising in junmai ginjō styles rather than the fortified honjōzō types that dominated much of the...

Gekkeikan Kin no Shichifukujin Meguri (月桂冠 金の七福神めぐり) has a clean, smooth mouthfeel with soft, rounded umami and includes fine flakes of pure gold leaf for a subtle festive touch. It can be enjoyed chilled, at room temperature, or gently warmed. The packaging features the Seven Lucky Gods—Ebisu...

Tamagawa Daiginjō Shizuku Muroka Namagenshu (玉川 大吟醸 雫酒 無濾過生原酒) is made from top-grade Yamada Nishiki rice grown in Hyōgo, polished to 50%, and brewed as a daiginjō. It uses only free-run sake collected without pressing, known as shizuku-zake. This approach produces a clear, well-defined...

Tamagawa Junmai Ginjō Iwai Namazake (玉川 純米吟醸 祝生酒) is a once-a-year bottling made entirely from Kyōto's sake rice Iwai, polished to 60%. Iwai is known for its softness and the rounded, almost understated flavour it brings, and this version keeps that character while adding the firm, weighty style...

Sawaya Matsumoto Shuhari Gohyakumangoku (澤屋まつもと 守破離 五百万石) is made with Gohyakumangoku rice from Nanto City, Johana District, Toyama Prefecture. Shuhari (守破離) stands for "Shu" (守), preserving tradition. "Ha" (破), breaking tradition with fresh sensibilities. "Ri" (離), cherishing both preservation...

Tamagawa Shizenshikomi Junmai Yamahai Iwai Muroka Namagenshu (玉川 自然仕込 純米酒山廃 祝 無濾過生原酒 2024BY) is brewed using Iwai, a sake rice developed in Kyōto Prefecture in 1933. The grain is large, with a distinct shinpaku (opaque starchy core), and dissolves readily during fermentation, producing a...

Gekkeikan Kagetsu Junmai Namazume (果月 生詰) is part of the “Kagetsu” line with its characteristic sweet and juicy taste. The new 2025 version has improved balance of sweetness, acidity, and umami, resulting in a flavour profile that feels more distinctly like sake. The label has also been...

Tamagawa Shizenshikomi Yamahai Honjōzō Muroka Namagenshu (玉川 自然仕込 山廃本醸造 無濾過生原酒 2024BY) is part of Kinoshita's "3U" (undiluted, unpasteurized, unfiltered) series. The term "natural brewing" (自然仕込み) refers to a distinctive and entirely traditional method of sake production. Rather than relying on...

Tamagawa Spontaneous Fermentation Kimoto Junmai Stork Label (玉川 自然仕込 生もと純米 コウノトリ) is made with organic Gohyakumangoku rice milled to 77%. It is one of two sister products brewed with organic rice, specifically grown to support the habitat of the Oriental White Stork in Toyooka City, just a few...