EST. 1842
玉川
Since 1842 — 京丹後市, Kyoto
A Kumihama brewery led by British toji Philip Harper, brewing bold yamahai sake built to age.
Kinoshita Shuzo has brewed in Kumihama, in Kyoto's Kyotango region, since 1842. For over two decades its toji has been Philip Harper, an Englishman who works mainly in yamahai and kimoto styles to build robust, umami-driven sake. The house treats a freshly pressed bottle as a starting point rather than a finished product, prizing the way its sake changes with age, and it draws its brewing water from the clear Kawakamidani river beside the kura. The approach has won it recognition both in Japan and abroad.
Junmai (yamahai-brewed) — unfiltered, undiluted, brewed with wild house yeast; the brewery's signature bottling
Junmai Ginjo, unfiltered and undiluted — Kyoto-grown Iwai rice
Junmai Daiginjo — the house's finest, well suited to aging
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京都丹後鉄道「かぶと山」駅より徒歩約3分
Source: https://www.sake-tamagawa.com/