"Fresh-pressed nama genshu enjoyable on the rocks or part soda."

Cask-strength, deep-flavoured and spicy. Unpasteurised for extra zing. Best enjoyed over ice in summer and autumn—the flavour and aroma shift as the temperature in the glass changes.

From the brewery: "Ice Breaker alleviates the heat and humidity of the Japanese summer, just as nihonshu breaks the ice in social situations. Deep-flavoured, spicey unpasteurised genshu over ice is both refreshing and satisfying, and the intricate variations of flavour and aroma as the temperature and alcohol level shifts are endlessly fascinating. The sake world's first penguin!"

Characteristics of Tamagawa "Ice Breaker" Nama Junmai Ginjo

ABV: 17-18%

Grade: Nama Genshu Junmai Ginjo

Taste: Rich & Dry

Storage: Keep refrigirated (unpasteurised)

Rice Variety: Nihonbare

Yeast: Association No.9

Brewing Method: Sokujo

Polishing Ratio: 60%

Acidity: 1.8

SMV: +1

Food Pairing

Edamame, mackerel, skipjack tuna and eggplant with zesty grated daikon.

Recommended Serving Temperature



The Kinoshita Brewery is located in Kyoto prefecture.

The Kinoshita Brewery

The Kinoshita Sake Brewery, established in 1842, produces sakes that are richly flavoured and crisp- drinking. Since 2008 they have been made under the direction of fellow Brit Philip Harper, the only non-Japanese toji in Japan, a first in sake history! Their brand name, Tamagawa, can be translated as “Jewel River”, and is thought to derive from the Kawakamidani River which flows by the brewery. Tamagawa sake shows startling changes in expression at different temperatures, allowing for enjoyment over a vast range - over ice, chilled, at room temperature and all the way up to the piping extremes of heated sake. Nothing is more fun than enjoying the chameleon-like variations as the sake responds to temperature and good food.