Tamagawa “Red Label”

Kinoshita Brewery

Tamagawa Red Label, Not for the timid, this is one powerful bottle. A Yamahai-style junmai, it is brimming with acids and amino acids. This is in its first iteration (it's soap opera name would be The Bold, Young, and Beautiful), and you can also enjoy the same sake aged, as "Vintage," or as "White Label," where it tests the limit of fermentation.

Tamagawa “Red Label”

Kinoshita Brewery

Not for the timid, this is one powerful bottle. A yamahai-style junmai, it is brimming with acids and amino acids. This is in its first iteration (it's soap opera name would be The Bold, Young, and Beautiful), and you can also enjoy the same sake aged, as "Vintage," or as "White Label," where it tests the limit of fermentation. (Tests the limit of fermentation?!?! If that doesn't give you goosebumps, well, you have ice running in your veins.) Definitely try all three side by side as a flight of fancy one day if you ever get a chance. It's basically history and science class rolled into one.
ML.
720
VOL.
ALC.
21%
VOL.

ABOUT THIS BOTTLE

TAMAGAWA RED LABEL

There is nothing timid about this sake. Powerful nose of woody, earthy, honey tea, citrus peel, roasted nuts and sesame, followed by a full-bodied palate that is round, rich, and chewy. Flavors of deep dark chocolate, bitter dandelion greens, honey nut and chicory. It's one of those "you like or you don't" type of sake, but you gotta at least try it once to know. It definitely sits in the driver's seat, so just sit back and enjoy the ride.

TASTING NOTES

Rice Polishing Ratio

This sake is made from Kitanishiki rice that has been polished to 66%.

PAIRING

It's bold, dynamic flavors make it a good match for a wide range of foods from stews, grilled meats, to oysters and blue cheeses.

  

SERVING

Enjoy it a myriad of ways, from on the rocks, chilled, room temperature, to hot. Use glass tumbler for on the rocks, wine glass for chilled, or ochoko for hot and room temperature.

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.