Experience Umami

While a large majority of sake breweries are aiming for fruity/floral types, Philip Harper, maybe the only non-Japanese master brewer in Japan, is going for flavour and has created an umami bomb.
A sake that can hold its own against heartier dishes such as oxtail stew or coda all vaccinara and bbq meats. If you don’t know what umami is, you will after drinking this. Full bodied, off-dry with earthy and savoury character of spices, roasted nuts, soy sauce and dried fruits. Naturally fermented with the brewery’s ambient yeast, there’s lots going on in this complex brew. High alcohol, 21%, high acidity, high umami so I’m guessing that this has considerable ageing potential.The Tamagawa 3U limited edition series from Kinoshita Shuzo in Kyoto prefecture is a seasonal item sold between December and April. The 3U stands for unpasteurised, unfiltered (no charcoal fining) and undiluted. Produced using ambient yeast of the brewery which is especially vigorous, fermenting strongly. These pack a punch at 20 degrees alcohol available in Omachi, Yamada-nishiki and Gohyaku-mangoku rice varieties.

Kinoshita brewery in Kyoto prefecture has been brewing sake since 1842. Tamagawa meaning ‘Jewel River’ which flows near the brewery, is led by British-born Philip Harper who has been with the brewery since 2008.

Producer – Kinoshita Shuzo
Region – Kyoto prefecture

Junmai (rice, water, yeast, koji)
Yamahai  – Natural yeast starter
Muroka – No charcoal fining
Nama – Unpasteurised
Genshu – Undiluted

Rice Polishing Ratio – 66%
Rice Type – Available in Omachi, Yamada-nishiki and Gohyaku-mangoku
Yeast Strain – Natural Yeast

Alcohol – 22%
Style – Roasted nuts, soy sauce, dried fruits and spices.
Serve – Chilled, room temperature, warm or hot

Leave a Reply

Up ↑

%d bloggers like this: