| Brand | Tatenokawa Kyuryu |
| Region | Japan |
| Spirits Type | sake |
| Spirits Style | |
| ABV | 15% |
Product details
Tatenokawa has been focusing on increasing rice polishing every year. This is because they wanted to quickly break away from the conventional idea in the sake industry that a 35% milling rate is the best and achieve an even higher level. The lower the percentage of rice polished, the cleaner, purer, and higher-quality the sake.
Kyuryu 3 Peaks is made with Dewasansan rice grown locally. With a gentle yet rich aroma of ripened fruits, the essence of every single flavor—umami, dry, sweet, and sour—spreads out leaving behind a lovely aftertaste.
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.
