"Simply Happier Hot"— best enjoyed warmed, this is a classic junmai from Kinoshita Brewery. Some of Tango Penninsula's famous crabs are grown just a few steps from Kinoshita Brewery in Mihama Bay. Put "Pairing these crabs with Tamagawa's Tokubetsu Junmai" on your bucket list because they get on like a house on fire. Delicious at room temperature, but first, try it hot! Tamagawa Tokubetsu Junmai Sake.

Tamagawa “Tokubetsu Junmai” Heart of Oak

"Simply Happier Hot"— best enjoyed warmed, this is a classic junmai from Kinoshita Brewery. Some of Tango Penninsula's famous crabs are grown just a few steps from Kinoshita Brewery in Mihama Bay. Put "Pairing these crabs with Tamagawa's Tokubetsu Junmai" on your bucket list because they get on like a house on fire. Delicious at room temperature, but first, try it hot!

$40.00
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"Simply Happier Hot"— best enjoyed warmed, this is a classic junmai from Kinoshita Brewery. Some of Tango Penninsula's famous crabs are grown just a few steps from Kinoshita Brewery in Mihama Bay. Put "Pairing these crabs with Tamagawa's Tokubetsu Junmai" on your bucket list because they get on like a house on fire. Delicious at room temperature, but first, try it hot! Tamagawa Tokubetsu Junmai Sake.
"Simply Happier Hot"— best enjoyed warmed, this is a classic junmai from Kinoshita Brewery. Some of Tango Penninsula's famous crabs are grown just a few steps from Kinoshita Brewery in Mihama Bay. Put "Pairing these crabs with Tamagawa's Tokubetsu Junmai" on your bucket list because they get on like a house on fire. Delicious at room temperature, but first, try it hot! Tamagawa Tokubetsu Junmai Sake.

Tamagawa “Tokubetsu Junmai” Heart of Oak

$40.00

HOW TO ENJOY

PAIRING

Pairs with a ride range of foods, from robust stews and roasts to fried foods like tempura, gyoza, and fried chicken, to crab and oysters.

SERVING

Best room temperature or warmed, in an ochoko.
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about the brewery

KINOSHITA BREWERY

Founded in 1842, Kinoshita (Tamagawa) Brewery is definitely a brewery "doing interesting things" today. Kinoshita views each bottle as a work in progress. Time is the last ingredient they add to their sakes: each sake they produce is showcased in their newborn form as unpasteurized, unfiltered, undiluted (“3U”) limited editions, shipped throughout the winter brewing season as soon as they are pressed. From this starting point, they make a wide range of product styles which highlight the huge potential of sake, with time as a crucial ingredient.