| Brand | Tatenokawa |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 14% |
Product details
Phoenix is a sake released by Tatenokawa and the Grammy Award-winning French rock band Phoenix. This product was produced for Toshiro Kuroda, who passed away on February 4th, 2017. He was a great sake expert who devoted a good part of his time to introducing sake to the French. Mr. Christian Mazzalai from Phoenix was also inspired by his passion for sake. Tatenokawa and the band decided to collaborate out of respect and gratitude for Mr. Kuroda, who spent many years working hard to promote sake in Europe.
Rice: Dewasansan｜Polishing Ratio: 50%
Tatenokawa Phoenix Junmai Daiginjo presents a brilliant, clear appearance with a delicate bouquet of white flowers, ripe pear, and a hint of almond. On the palate, it offers a silky texture with balanced acidity, featuring flavors of melon, green apple, and a subtle umami undertone. The finish is elegant and long-lasting, with a refreshing, clean aftertaste.
This sake pairs exceptionally well with refined dishes such as sashimi, sushi, and lightly seared scallops. It also complements delicate appetizers like ceviche and fresh oysters, as well as mild cheeses and lightly seasoned vegetable dishes, enhancing the dining experience with its nuanced flavors.
The optimum drinking temperature is 5°C–15°C (41°F–59°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.
