Heirloom Yamahai Genshu
Made with natural yeasts that thrive within Tamagawa’s brewery, “Red Label” is rich in amino acids for robust flavor. Bottled right from the press without filtration, dilution or other intervention.
Prefecture
Kyoto Prefecture
Region
Kinki
Kinoshita Brewing Company
Kyoto Prefecture
Kinoshita Brewing Company, established in 1842, produces sakes that are richly flavoured and crisp-drinking. Since 2007 they have been made under the direction of Philip Harper, the only non-Japanese toji in Japan.
Technical Specifications
Classification: Junmai
Rice variety: Kitanishiki
Yeast: Ambient House Yeast
Brewing method: Yamahai
66%
polishing ratio
19–20%
alcohol
2.9
acidity
+3.5
SMV
Serving recommendations
Red Label’s big taste makes it a dynamic match for a vast range of foods, including stews, grilled meats, oysters, and even challenging blue cheeses.
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