TAMAGAWA IBUSHIGIN | The Kinoshita Brewery

Each individual bottle has its own unique label
cut from vintage kimono fabric

Kyoto’s remote Tango Peninsula is known for its harsh winters and fine rice.
The Kinoshita family brewery has been making sake there with soft spring water for almost two hundred years.
The brand which has been nurtured by the local people is Tamagawa.

Today, Tamagawa sake is not only enjoyed by the local people, but by Nihonshu fans throughout Japan and across the world.
Its idiosyncratic brews are prized for their tremendous adaptability with food and stunningly variable expressions as serving temperature changes.

Many Tamagawa products have an extra dash of character from the secret ingredient, time.
Tamagawa sake evolves and grows from the moment is pressed.
The Ibushigin project showcases the most intriguing and exciting results of this process.
Ibushigin (literally “smoked silver”,) refers to the beautiful burnish that the precious metal takes on over time.
Savour the lustre that only years of ageing can bring.

Low-temperature aging refines clarity, deepens umami, and adds a silky smooth finish.

Ibushigin, written with the characters for “smoked silver”,signifies an understated beauty that comes only with age – like the lustre that only time can bring to silver as it oxidizes. is is our metaphor for the depth and subtlety that aged sake can alone offer.

Tamagawa sake offers a huge range of variety. In the Ibushigin line-up, the first offering was an unpasteurized sake stored at sub-zero temperatures, and the second a pasteurized brew aged naturally without temperature control, offering vivid contrasts in aroma, flavour and colour. is third edition is a Junmai Daiginjo, fermented and aged at low temperatures, and the first in the series to use cultivated yeasts in the conventional way.

ere is no need to limit this sake’s food companions to the lighter end of Japanese cuisine; we hope you will enjoy it with a wide range of even robustly-flavoured dishes, so it can show its broad range of changing expressions. You may enjoy it chilled like conventional daiginjo sake, or heat it to further unlock the deep secrets of flavour unlocked by a decade of ageing.

Tamagawa Ibushigin Aged Sake Project, #3

2014 Batch 34. Junmai Daiginjo, aged refrigerated.

Low temperature storage gives it a translucent appearance, and long-term aging gradually expands the flavor, creating a wide range of flavors and a smooth texture.

Price　：　30,000yen (After tax 33,000yen)

Alcohol	16-16.9%
Ingredients	Rice(Domestic), rice koji(Domestic rice)
Rice polishing ratio	40%
Size	720ml

Each bottle has its own one-of-a-kind label

Bringing the deeper pleasures that only come with the years, Tamagawa Ibushigin Aged Sake Project.
In this release, we have combined the subtle depths of matured sake
with selected cloth labels cut from vintage kimonos.
No two labels are alike, each unique pattern making a fitting decoration for this unique sake.

IBUSHIGIN SERIES

“Jewel Dragon” 2008, unpasteurized

【Sold out】

2010, Batch 43. Spontaneous Fermentation, aged unrefrigerated.

Each individual bottle has its own unique label cut from vintage kimono fabric

Low-temperature aging refines clarity, deepens umami, and adds a silky smooth finish.

Tamagawa Ibushigin Aged Sake Project, #3

Each bottle has its own one-of-a-kind label

IBUSHIGIN SERIES

Each individual bottle has its own unique label
cut from vintage kimono fabric