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Tamagawa Junmai Ginjō Ōmachi

Tamagawa Junmai Ginjō Ōmachi is made of Ōmachi rice milled to 60%. It has an elegant aroma, a soft taste, and a sharp finish.
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Sake specs

Kyōto (京都)
Rice type
Ōmachi (雄町)
Polishing rate (semaibuai)
Alcohol content
Tamagawa Junmai Ginjo Omachi (玉川 純米吟醸 雄町)

Tamagawa Junmai Ginjō Ōmachi (玉川 純米吟醸 雄町) is made of Ōmachi rice milled to 60% and Association No. 14 yeast. Most rice strains in Japan today are modern hybrids, but Ōmachi rice was discovered in Okayama in 1866. It is the only strain to have been cultivated continuously for so long. Kinoshita aims to brew for nuts and herbs rather than a floral style, with an undercurrent of fruit. Like most Tamagawa products, this is very much a food sake, with a particular affinity for "wild" vegetables (such as rape flowers, bamboo shoots, bracken) prized in spring.

Best consumed at room temperature or slightly warmed.

Tamagawa Junmai Ginjo Omachi (玉川 純米吟醸 雄町) Tamagawa Junmai Ginjo Omachi (玉川 純米吟醸 雄町) Tamagawa Junmai Ginjo Omachi (玉川 純米吟醸 雄町) Tamagawa Junmai Ginjo Omachi (玉川 純米吟醸 雄町) Tamagawa Junmai Ginjo Omachi (玉川 純米吟醸 雄町) Tamagawa Junmai Ginjo Omachi (玉川 純米吟醸 雄町)

2020 edition (BY2019):

Tamagawa Junmai Ginjo Omachi BY2019 Tamagawa Junmai Ginjo Omachi BY2019

About the brewery

Kinoshita Shuzō
Name in Japanese
1512 Kumihamachō Koyama, Kyōtango, Kyōto 629-3442
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 on 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 a jewel and has sacred implications 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 toji (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 brewing lactic acid, 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 with an innovative design by Sakane Katsusuke to symbolise the new Tamagawa. It is now widely known as the 'Marutama mark' (丸玉マーク).

Latest reviews

Colour / hue
Tamagawa Junmai Ginjō Ōmachi has a delicious nose of dried fruits, chocolate, pudding and vanilla. It looks like liquid gold and smells fresh and earthy. It also has some herbal notes in its aroma, which is just right. It is soft, silky and creamy in your mouth and has a nice balance of dryness and sweetness. You can taste ripe apple flavours in the middle and enjoy a moderately long finish with some spice and sourness.

Tamagawa Junmai Ginjō Ōmachi
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sake information

Junmai Ginjō
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4.00 star(s) 1 ratings
〒629-3442 京都府京丹後市久美浜町甲山1512

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