| Brand | TATENOKAWA |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 15% |
Product details
Tatenokawa set a huge goal for themselves in 2016 to make sake that was only a 1% polishing ratio. Before 2017, no brewery had ever achieved 1% rice polishing in the history of sake, and Komyo Dewasansan (Zenith Dewasansan) was the world's first.
Tatenokawa took on an even greater challenge in 2018 by brewing 1% refined sake with 100% Hyogo-grown Yamada Nishiki, the "King of Sake Rice." Komyo Yamada Nishiki (Zenith Yamada Nishiki) was born in 2019. Tatenokawa hopes that by making these efforts, sake will have a brighter future and serve as an inspiration to others.
Rice: Yamada Nishiki | Polishing Ratio: 1%
Tatenokawa Komyo Yamada Nishiki Junmai Daiginjo is an extraordinary sake that presents an exquisite aromatic profile. The nose is greeted with delicate floral notes, hints of pear, and a touch of melon. On the palate, it offers a silky, smooth texture with a perfect balance of subtle sweetness, gentle acidity, and rich umami. The flavors are complex yet harmonious, with layers of white peach, lychee, and a whisper of vanilla, leading to a clean, lingering finish that leaves a refreshing aftertaste.
Komyo Yamada Nishiki pairs beautifully with a variety of refined and delicate dishes like sushi and sashimi, seafood, Japanese cuisine, cheese, and light appetizers. Enjoy it slightly chilled around 5ºC (41ºF) in a wine glass to fully appreciate its intricate aromas and flavors.
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.
