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Tamagawa Junmai Hiyaoroshi

Tamagawa Junmai Hiyaoroshi is made of Kitanishiki rice from Hyogo Prefecture milled to 66%. Hiyaoroshi is made in winter, pasteurised once in the early spring and shipped without a second pasteurisation in autumn.
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Sake specs

Prefecture
Kyōto (京都)
Rice type
Kitanishiki (北錦)
Polishing rate (semaibuai)
66%
Alcohol content
17-18%
Tamagawa Junmai Hiyaoroshi (玉川 純米酒 ひやおろし)

Tamagawa Junmai Hiyaoroshi (玉川 純米酒 ひやおろし) is made of Kitanishiki rice from Hyogo Prefecture milled to 66%. Hiyaoroshi is made in winter, pasteurised once in the early spring and shipped without a second pasteurisation in autumn.

Just like harvests of produce happen in autumn, hiyaoroshi, which has been pressed over the summer, is ready to be harvested in autumn: the flavour gradually takes over and, like the ripening of the fruit, the taste is increasing, softening the acidity and astringency. It can be enjoyed at a variety of temperatures.

Tamagawa Junmai Hiyaoroshi (玉川 純米酒 ひやおろし) Tamagawa Junmai Hiyaoroshi (玉川 純米酒 ひやおろし) Tamagawa Junmai Hiyaoroshi (玉川 純米酒 ひやおろし) Tamagawa Junmai Hiyaoroshi (玉川 純米酒 ひやおろし) Tamagawa Junmai Hiyaoroshi (玉川 純米酒 ひやおろし) Tamagawa Junmai Hiyaoroshi (玉川 純米酒 ひやおろし)

About the brewery

Brewery
Kinoshita Shuzō
Name in Japanese
木下酒造
Address
1512 Kumihamachō Koyama, Kyōtango, Kyōto 629-3442
Phone
0772-82-0071
Website
kinoshita-logo.png
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
Gold
Clarity
Clear
Tamagawa Hiyaoroshi shines with a golden hue and a sweet aroma of cream, pudding, and yoghurt. It glides on the tongue with a creamy, silky texture and reveals sweet nuances and a high level of acidity. It has a very dry mid-palate and smooth finish, balancing the sweet notes and the sour tingle. This complex and versatile sake can be enjoyed at different temperatures.

Tamagawa Junmai Hiyaoroshi
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sake information

Category
Junmai
Added by
JREF
Views
610
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒629-3442 京都府京丹後市久美浜町甲山1512

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