AWARD : SAKE
TAMAGAWA Junmai-Ginjo Omachi
玉川 純米吟醸 雄町
Junmai-Ginjo
Specifications
- Ingredient
- Omachi
- Country
- Japan
- Region
- Kyoto
- Rice polishing
- 60%
- SMV
- +2
- ABV
- 15%
- Volume
- 720 ml
Omachi’s umami and depth, over showiness — an aroma of herbs and nuts opens quietly.
Omachi’s umami, given time to open
TAMAGAWA Junmai-Ginjo Omachi is made from 100% Okayama-grown Omachi rice, polished to 60%. A year-round release that is pasteurised and adjusted with water, at 15% ABV, it keeps Omachi’s characteristic richness while settling into a calmer, food-friendly shape.
Rather than a showy ginjo aroma, it aims for something quieter — notes suggestive of herbs and nuts.
How it tastes
A gentle aroma suggests herbs, nuts, mochi and pear skin. Sweetness stays understated, with acidity supporting the rice’s umami, and the finish leaves a soft bitterness and toastiness that rounds out the profile.
That soft bitterness and toasted note stay balanced against the understated sweetness right through the finish.
TAMAGAWA · Kinoshita Brewery · Kyoto
Kinoshita Brewery was founded in 1842 in Kumihama, Kyotango, Kyoto. The name TAMAGAWA comes from the Kawakamidani River that flows near the brewery.
Toji Philip Harper earned his Nanbu Toji certification in 2001 and joined Kinoshita Brewery in 2007. Working with traditional methods such as yamahai, no added yeast and aged styles, he values how the sake’s expression changes with temperature and time.
At the table
The umami, acidity and gentle bitterness in this Omachi junmai-ginjo connect naturally with the toasted notes of sansai, grilled dishes and simmered dishes.
- Seasonal seafood
- Vegetable dishes
- Lightly seasoned poultry
- Cheese
Related products
Compare a closely related expression, a contrasting bottle and a reference from the same range.
Interested in listing TAMAGAWA Junmai-Ginjo Omachi at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
