| Brand | Tatenokawa |
| Region | Yamagata, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15% |
Product details
Tatenokawa Junmai Daiginjo 18 is a true masterpiece, crafted to the pinnacle of sake perfection. Made from rice polished down to just 18%, this sake represents the ultimate expression of luxury and craftsmanship. Its elegant, gentle aroma envelops the senses, setting the stage for a rich yet smooth-tasting experience. The soft sweetness of the rice spreads effortlessly on the palate, offering a depth of flavor that is both refined and indulgent.
As the crown jewel of the Tatenokawa lineup, Junmai Daiginjo 18 holds a place of pride, showcasing the brewery’s dedication to excellence. This sake is a celebration of both tradition and innovation, elevating every sip with its complexity and grace. Perfect for connoisseurs and those seeking the finest in sake, it is the epitome of what a Junmai Daiginjo can achieve.
Rice: Yamada Nishiki | Polishing Ratio: 18%
This sake is crafted from rice polished to an exceptional 18% of its original grain size, the highest polishing ratio in Japan. Only the finest portion of the pressed sake, known as the "nakadori," is selected, ensuring the best flavor profile. With its magnificent aroma and complex, refined taste, Tatenokawa 18 embodies the essence of luxury, offering a truly brilliant and extraordinary experience. A true gem in every sense.
Tatenokawa Junmai Daiginjo 18 pairs beautifully with sushi and sashimi, where its delicate yet complex flavors enhance the fresh, clean taste of raw fish. The smooth sweetness and crisp finish complement the subtle nuances of seafood, creating a harmonious dining experience.
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.
