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Tamagawa Kimoto

junmai, kimoto, and shizenshu

This traditional kimoto slow-brew sake is made with natural rice, grown specifically to support the stork population near the brewery. Natural yeast. Slightly woody aroma and taste, matured for 5 years. Full of flavour, but not heavy and easy to arrange with a wide range of food. Drink at all temperatures, although the head-brewer Philip Harper prefers you to try it hot.

Behind the sake

the Kinoshita Shuzō brewery

Explore the Brewery