Fresh-Pressed Namagenshu
Cask-strength, deep-flavoured and spicy. Unpasteurised for extra zing. Best enjoyed over ice in summer and autumn—the flavour and aroma shift as the temperature in the glass changes.
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: Nama Junmai Ginjo
Rice variety: Nihonbare
Yeast: Association No. 9
Brewing method: Sokujo
60%
polishing ratio
17–18%
alcohol
1.8
acidity
+1.0
SMV
Serving recommendations
Designed to be drunk over ice as a refresher in the humid Japanese rainy season. Try it with edamame, mackerel, skipjack tuna and aubergine with zesty grated daikon.
Restaurant & Retail Guides
Where to find Tamagawa “Ice Breaker” in the U.K.
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