Tamagawa Daiginjo Shizuku Muroka Nama Genshu
Tamagawa by Philip Harper was what brought me to Inaseya. So, I ordered Daiginjo Shizuku Muroka Nama Genshu. As soon as the fresh exquisite brew from this year was poured into a cup and the rather soft yet full aroma filled the air, I sighed and thought “this” was why I love this season! From the middle of the winter on, you find these fresh just-pressed brews everywhere. Then, I thought how often do you find shizuku that is muroka nama genshu at a restaurant? Shizuku to me is almost a synonym for contest class special sake that takes unimaginable time and effort to craft. Muroka nama genshu is unfiltered, undiluted, unpasteurized with almost as close to what you get fresh right after murky moromi is pressed with lots of flavors and aroma. So, this is the combination you do not see out there. “This is the latest batch Harper-san sent us.” the guy working behind the counter said.
Then, I noticed that almost all of Inaseya’s sake menu is muroka nama genshu, such as Yadorigi Tobindori Junmai Ginjo from Eikun or even one year aged Frosen! “It’s not like we don’t like hi-ire pasteurized sake”, he continued but he admit most of their sake is pretty close to what’s just pressed at a brewery and that’s what they like!
In the next few month, I will be in Kyoto a few more times. I am sure I will add more good sake bars on the list, but Inaseya is definitely the place to go back for to check out what other funky crazy new muroka nama genshu they have in stock! Entry to Inaseya Honten
Address: Aburayacho 93, Yanagi-banba Sanjo-agaru, Nakagyo-ku, Kyoto (I am not sure if this is the right order for address system in Kyoto)
柳馬場三条上ル油屋町93
Phone: 075-255-7250
Website in Japanese: http://homepage3.nifty.com/chisouinaseya/
Map on Bento.com:http://www.bento.com/kansai/rev/7155.html
Tsukidashi and Tsuki-no-katsura Nigori Sashimi
Ikidako no kara-age Furosen and Chicken namero
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Hi, Etsuko.
I just looked at your website to kill a few minutes before it’s time to go and look at the koji.
I was very surprised to see Tamagawa at the top! Thanks for
the write-up.
BTW, the sake you had was last year’s. The first batch of daigin won’t be pressed until later
this month. Takada san at Inaseya
(like a lot of our customers) know that Tamagawa gets better, the longer you hold onto it. When he
buys our yamahai muroka, Takada san
keeps it in the hot part of the kitchen so it will get older quickly!
Are you coming this way this winter?
Off to work now.
Philip
P.S. Tell Ted we will have Tamagawa
T-shirts soon
Hi Philip,
Great to hear from you! How’s the koji this morning? So, that was from last year’s Daigin Muroka Nama Genshu? That was so nice. I really enjoyed chatting with Keizo-san at Inaseya. I’ll let Ted know about Tamagawa T-Shirts. He must be excited! Ganbatte kudasai! I look forward to sipping Tamagawa again very soon!
Hi Philip,
T-shirts. Cool! I know I’ve been a pest about them, but I’ll be ordering one as soon as they are ready. Or, if I’m lucky, we’ll make another visit sometime soon.
Say “Hi” to the koji for us.
Ted
Am really looking forward to trying this sake! Thanks for the write up and for pointing out Inaseya to us…pretty convenient as we’re near the subway line. It would be great to try last year’s daigin and this month’s release, side by side, so we’ll try to time it that way. It’s great to see someone pushing the envelope with sake like this. Cheers – Joel
@Joel
Et-chan is a huge fan of Tamagawa and I am too. I’ve converted a few fans at work–not a hard thing to do really–just give them a taste and send them the URL for the website.
I wish Inaseya was just around the corner from us, but I guess I’ll have to get back down to Kyoto sometime soon.
Enjoy the side-by-side comparison. I’d love to hear what you find out.
Is the new muroka there now? We’re looking forward to tasting it…!
Hope you had a chance to taste some new muroka from this year. More on new sake… soon!