Kinoshita Brewery – Time as an Ingredient
Founded in 1842 in Kyotango, Kyoto, Kinoshita Brewery has been crafting sake for nearly two centuries under the Tamagawa name. Surrounded by the mountains and waters of northern Kyoto, the brewery has built its reputation on sake that evolves with time.
Since 2007, Master Brewer Philip Harper has brought an adventurous spirit to the brewery, developing distinctive expressions including Tamagawa’s celebrated Spontaneous Fermentation series, made without adding cultured yeast. This approach allows the natural microorganisms of the brewery to play a defining role in the fermentation.
Kinoshita also embraces ageing as an essential part of the craft. Rather than seeing freshly pressed sake as the finished product, they see it as the beginning of a journey — one in which time gradually adds depth, complexity and character.
Tradition, nature and time — allowed to do their work.