13
GENERATIONS
Junmai-Only Revivalists

TAMA NO HIKARI

Saké Brewery

EST. 1673 - KYOTO, JAPAN

Notables:

  • Resurrected Omachi Rice (4th most popular varietal)
  • Flat rice polish (‘henpei’)
  • Produced in the ancient capital area of Kyoto
  • Revivalists of Junmai style

About Tama no Hikari

Established in 1673, Tama No Hikari Saké Brewery has spent 13 generations perfecting saké that is produced with traditional methods. They are dedicated to the craft of Junmai, a term for saké produced from only rice, water and koji. As the first to revive the Junmai style in 1964, Tama No Hikari remains a leader in the industry. Junmai-only production is a labour and cost-intensive commitment. However, they believe this centuries-long tradition of making saké is the way to achieve the true character of the saké.

With few ingredients in their saké, Tama no Hikari is dedicated to using only the most premium rice varieties: Bizen-Omachi and Yamada Nishiki. Both varieties are regarded as the best for making saké. The brewery polishes their own rice, utilizing the ‘henpei’ technique which polishes the grain flat in order to preserve a larger amount of inner core of starch. Located in the ancient capital area of Kyoto, Tama no Hikari is blessed with fresh groundwater, ideal for producing quality saké.