Tamagawa Daiginjō Shizuku Muroka Namagenshu

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 character that differs from sake made by conventional pressing.

Released as part of the brewery's limited "3U" series—unfiltered, undiluted, and unpasteurised—it allows the sake to be tasted in its freshly pressed, untreated state. In some cases, sake of this type is usually blended into regular products, making this limited release the only opportunity to experience it in this form. When chilled, the sake is clean and well-balanced. As it warms slightly in the glass, its character changes gently. It can be enjoyed on its own or with food, and serving it in a wine glass helps bring out its shape and presence.

Kinoshita Shuzō, in Kōyama, Kyōtango, Kyōto Prefecture, was founded in 1842 by the fifth head of the Kinoshita family, Kinoshita Zenbei (木下善兵衛), who reportedly used the harvest from almost thirty hectares of rice fields and the copious spring water gushing from the mountain behind the brewery. The hereditary name Zenbei was passed down to the 6th and 7th generations. Then, the company was led by the 8th, 9th, and 10th generations (Sentaro, Zenichiro, and Juichi, respectively) before being handed over to Kinoshita Yoshito, the current president and the 11th in line.

The brand name Tamagawa can be translated as "Jewel River." The name is thought to refer to the Kawakamidani River, which flows by the brewery. The character 玉 (tama) means "jewel" and carries sacred connotations in Japan's native Shinto . 川 (kawa or gawa in compound words) means river.

Kinoshita Shuzō is one of the few Japanese breweries with a foreign tōji, Philip Harper. Born in the UK, he graduated from Oxford University. He taught English under the JET programme until he discovered sake. He worked at Umenoyado Sake Brewery for ten years before taking and passing the Nanbu Tōji Association's qualification test in 2001, earning him the title of 'Tōji'. He was the first foreigner to become a tōji (and the only one at the time). He then worked at Umenoyado Shuzō, Daimon Shuzō and other breweries before becoming tōji at Kinoshita Shuzō in 2008.

Kinoshita Yoshito gave him full responsibility for everything except following the locally favoured taste of regular sake and daiginjō. He immediately began producing kimoto sake, which does not use lactic acid during brewing, and yamahai, which uses only natural yeast from the brewery. In addition to new sake types like 'Icebreaker' and 'Time Machine', Tamagawa's legacy is reflected in the sake he produces.

Along with the new master brewer, the brewery's logo was redesigned by Sakane Katsusuke with an innovative design to symbolise the new Tamagawa. It is now widely known as the 'Marutama mark' (丸玉マーク).