| Brand | Tatenokawa |
| Region | Yamagata, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15-16% |
Product details
Tatenokawa Kyuryu 3 Peaks Junmai Daiginjo is an exceptional entry into the world of ultra-high polished sake, crafted from Yamagata-grown Dewasansan rice that has been polished down to an impressive 33%. As part of Tatenokawa’s prestigious "Extreme Series," Kyuryu introduces sake enthusiasts to the elegance and refinement of premium Japanese sake, with polishing levels that surpass the typical Daiginjo or Junmai Daiginjo offerings. This carefully crafted sake makes a perfect choice for personal indulgence or as a thoughtful gift for special occasions like birthdays, anniversaries, and seasonal celebrations.
With delicate tasting notes of fruits and flowers, Tatenokawa Kyuryu 3 Peaks Junmai Daiginjo offers a beautifully balanced and aromatic experience. It serves as a gateway to the brand's other highly polished sakes, including the renowned "Kyokugen" and "Komyo," which feature even more refined polishing ratios. Kyuryu represents a luxurious step into the art of sake brewing, perfect for those new to premium sake or seasoned connoisseurs seeking an elevated experience.
Rice: Dewasansan | Polishing Ratio: 33%
Kyuryu 3 Peaks features aromas of ripe pear, melon, and fresh floral notes. On the palate, its smooth texture and grapefruit peel-like flavors are balanced by refreshing acidity and subtle sweetness, leading to a delicately dry, long-lasting finish with hints of fruitiness.
This sake pairs exceptionally well with a variety of cuisines. It complements fresh seafood dishes such as sushi, sashimi, and pan-seared scallops perfectly. Additionally, it pairs nicely with mild cheeses, light vegetable dishes, and delicate appetizers like salads or clear soups, highlighting its rich and balanced flavors.
The optimum drinking temperature is 5°C (41°F).
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.
