Tatenokawa Komyo Junmai Daijinjo Sake 光明 720ml

In the history of sake, no brewery has ever been able to polish rice down to 1%. The 6th generation brewer of Tatenokawa, Jumpei Sato, believes that only the brewery that took on this challenge can understand the value of increasing rice polishing. Only a brewery that had made sake with a 1% rice polish ratio could see the undiscovered world.

"Komyo," no other endeavor other than this one could open the door to this new frontier and bring rays of hope to the "future of the world for sake." Thanks to the ultimate transparency of the sake, it is clear that this sake comes from a completely different world of sake and will develop a new frontier of sake.

Rice: Dewasansan | Polishing Ratio: 1%

Tatenokawa Komyo Junmai Daiginjo offers a refined and elegant tasting experience. With its delicate aroma, reminiscent of fresh flowers and fruits, it captivates the senses from the first pour. On the palate, it presents a harmonious balance of sweetness, acidity, and umami, with a smooth and velvety texture that glides effortlessly. The flavor profile is complex yet well-defined, with layers of fruitiness and subtle rice undertones, leading to a clean and lingering finish.

This sake can be wonderfully enjoyed on its own and with a variety of dishes. It complements delicate seafood such as sushi, sashimi, and grilled fish, enhancing the natural flavors of the seafood without overpowering them. Additionally, it pairs well with light and refreshing appetizers like salads, steamed vegetables, and chilled tofu dishes. Its versatility also makes it a great companion for creamy cheeses and mild poultry dishes.

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.