Welcome to the wild side of sake. Brewed in the lush valley of northern Kyoto by Philip Harper—the first and only foreign Toji in Japan—Tamagawa Kimoto 2016 is a bold expression of traditional kimoto fermentation, brought to life through natural yeasts and aged for six years.

Made with organically grown rice cultivated to support the local stork population, this sake is as much a statement of sustainability as it is of taste.

Expect deep, earthy umami with hints of roasted nuts, caramel, and a touch of forest floor.

Slightly woody, complex, and dry, this matured sake is best enjoyed at room temperature, just as Harper intended.

A singular experience for lovers of wild ferments and aged spirits alike.

Suggestions

Grilled lamb chops, mushroom risotto, or aged Comté cheese.

Alcohol content

17,5%

Serve Temperature

15-40*C