Type
Kinoshita Shuzo · Kyoto
Tamagawa Daiginjo "Kinsho"
$60.00
No sales tax — Oregon
Flavor profileEach scale is our tasting-room read on where this bottle sits between two extremes — dry to sweet, light to full-bodied, soft to acidic, and subtle to aromatic. These are subjective, however, and will shift with food, serveware & temp.
DrySweetBone dry: crisp and clean, almost no perceptible sweetness. Everyone will read "5" as dry.
LightFullFull: rich and mouth-coating, lots of presence and intensity, usually higher in sweetness, alcohol, age, and/or umami. A powerful sake you can't help but notice.
SoftAcidicSoft: the most common degree of acidity for sake. A little bit of acidity to give it structure and keep the flavor refreshing, but acidity isn't an important part of its identity.
SubtleAromaticSubtle aroma: if you stick your nose in, you'll get a few quiet notes of fruit, grains, nuts & rice. Aroma isn't a big part of this sake's character. An aromatically quiet sake can still have a powerful flavor, though.
Pairs with
Very versatile due to the higher umami content and the gentle aging, which makes it both savory and fruity. It pairs beautifully with fully savory dishes (mushroom risotto, roasted chicken) as well as sweet-savory, which highlights its sweetness. For example, it was fantastic on a whole grain toast with ricotta and persimmon. If you’ve never had Gjusta’s persimmon burrata olive oil toasts…that might be one to seek out and have with it! Also think Fall salads (dried cranberries, nuts, whole grains, bitter veg) and bitter greens (roasted kale, broccolini, radicchio) dressed with balsamic or a soft vinaigrette, which the sake will serve to temper– removing bitterness and letting the umami and sweetness of the vegetable shine through.
Or if you think “umami and fermentation,” it’s hard to miss on Tamagawa pairings in general. This is my ace in the hole for smoked sprats, pickled herring, dried fish and charcuterie, aged cheeses, deviled eggs and smorrebrod, & pickles of all kinds.
One particularly memorable pairing involved molasses bread, fresh cheese, apricot jam,
olive oil and salt. Another: fresh made, lacto-fermented sunflower seed cheese!
From the brewery: The most popular Tamagawa in the daiginjo range, and the first of our products ever to go overseas, chosen when it won double Gold Medals domestically and in the USA in 2007. With a silky viscosity on the palate and rich aromatics, it is a full-flavoured presence in the daiginjo class and an excellent food sake.
Tamagawa’s house style is very unique, and might be best characterized by their committment to ambient temperature sake aging even when the sake is nama (unpasteurized). Tamagawa’s style is full bodied, robust, often genshu (undiluted) and always with a very umami-forward, concentrated, somewhat briney character. It follows that their interpretation of daiginjo is true to this house style and excellent served warm.
Your case:
$30 flat-rate case shipping (up to 12 bottles) — the more you add, the less per bottle. Per federal requirements, an adult (21+) with photo ID must be present to receive the delivery.
Sake Club members: $20 shipping (up to 12 bottles) with your club bottles About the clubs
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Specifications
Region: Kansai
Type: Junmai Daiginjo & Daiginjo
Style: Daiginjo
Rice: Yamadanishiki
Rice-Polishing Ratio: 50%
ABV: 16.5%
Starter: Sokujo
SMV: 1.0
Acidity: 1.5
Yeast: Kyokai #9
Size: 720ml
Serving Temperature
5°C
cold 55°C
hot
cold 55°C
hot
10°C Hanabie · 15°C Suzuhie · 20°C Hiya · 35°C Hitohada-kan · 40°C Nuru-kan · 45°C Jo-kan
Shipping
Available nationwide to states and counties that permit alcohol. No sales tax (Oregon). Flat-rate case shipping; in-store pickup available.
Pick up in person
Shop open Tu–Sun. Order online and pick up at the shop — 107 SE Washington St. #121, Portland, Oregon.
