Tamagawa Sake has built a reputation for producing ultra-high-quality sake of great distinction. The brewery, called Kinoshita, was established in 1842 and is the only Japanese sake brewery under the direction of a non-Japanese toji, the illustrious Philip Harper. The house style prioritizes intensity of flavor and elegance, but retains exquisite balance nonetheless. The spectacular "Red Label" Yamahai is fermented with ambient yeast unique to the Kinoshita Brewery and is never filtered or diluted. One of the most robust and full-flavored in their portfolio, but retains intense acidity which makes it one of the most food-friendly sake in the store. That said, it should be paired with more flavorful dishes, like grilled meats, stews, oysters and stinky cheese. Truly a wine drinker's sake that could easily stand in for a Fino sherry in many situations. Does wonders hot, room temperature or chilled to around 50 degrees.
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