| Brand | Tatenokawa |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15% |
Product details
Tatenokawa has poured all of its technology and fervent passion since the construction of the brewery in 1832, creating the "Tatenokawa Kyokugen" sake, which combines fragrance, delicacy, expansiveness, and a lingering finish. Born in 2013, "Kyokugen," as the flagship sake of the brewery, continues to assert its presence. As time passes, the brewers have become increasingly skilled in the technology of brewing sake with a polishing ratio of 8% for extremely small white rice grains. The "Kyokugen" brewed in 2019 is exceptionally crafted, with extraordinary potential, and therefore, it was intentionally aged in ice-cold conditions and released under the name "2019 Vintage" to the public.
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.
