When someone mentions Kyoto, historic temples, Gion and kaiseki cuisine often come to mind. But on our next journey we head to the rustic northwest of Kyoto Prefecture on the Sea of Japan. It’s here that Kinoshita Brewing Company, founded in 1842, produces bold, adventurous Tamagawa sakes under the direction of toji Philip Harper. Among them are sakes made with minimum human intervention using ambient yeasts that inhabit the brewery. Some are hardy enough to push the alcohol content up to a stratospheric 22%. Join us to tour and taste with Toji Philip Harper.
