| Brand | Tatenokawa |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15% |
Product details
Tatenokawa Kyokugen is "The Pinnacle of Junmai Daiginjo" and is reaching a new height for sake. Since its debut in 2013, Kyokugen has been a flagship product of their brewery, reflecting the skilled craftsmanship and passion of their brewers.
Using 100% Yamada Nishiki, known as the "King of Sake Rice," the rice was meticulously polished over approximately 40 days to 8% and brewed in small batches with precise control of the Moromi to the nearest 0.1°C. This resulted in a more aromatic, fresh, and well-defined flavor.
Rice: Yamada Nishiki | Polishing Ratio: 8%
Tatenokawa Kyokugen Junmai Daiginjo showcases a remarkable aromatic profile and fresh, well-defined flavors. On the palate, it offers a harmonious balance of delicate sweetness, subtle acidity, and rich umami notes, creating an exquisite drinking experience. The finish is smooth and lingering, leaving a memorable impression.
This exceptional sake is beautifully enjoyed on its own and with a variety of cuisines. It complements elegant dishes such as sashimi, sushi, and seafood platters, enhancing the delicate flavors of the seafood. Additionally, it pairs well with light appetizers like fresh salads and steamed vegetables, as well as creamy cheeses, bringing out the complexity of its flavor profile.
The optimum drinking temperature is 5ºC (41ºF).
Tatenokawa makes only Junmai Daiginjo, which requires at least 50% of the grain to be polished away. It takes between 30-36 hours to polish 1200 kg of rice to 50% and 70 hours to polish it down to 18%. The water used in our brewing is soft water that originates from Mt. Chokkai, one of the 100 most famous mountains in Japan. Koji is steamed rice that has had koji-kin, a type of mold, cultivated on it. It is largely responsible for determining the flavor of the end product. The koji provides enzymes, nutrients, flavor, and aroma.
Tatenokawa uses the Sokujo (quick start method), so the yeast starter is normally completed within 13 days. Tatenokawa sake is made with highly polished rice, a 3-stage fermentation process, and low-temperature fermentation. The sake requires 13 days to make the yeast starter, 4 days to make the mash, and then a further 28–30 days to complete the fermentation process.
