Tatenokawa Sakerise Gyo-Kou Junmai Daiginjo 720ml

Article code 04511802012727
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  • Overview
  • The aroma calls clearly to ripe melon. On the palate, a bit of sweetness, gentle umami and soft acidity, but with a long finish that is well balanced and elegant. Begs to be served in a wine glass in order to fully experience it's unique aromas.
Brand Tatenokawa Brewery 1832
Region Japan
Spirits Type Sake
Spirits Style
ABV 18%

Product details

Tatenokawa utilizes the rice-polishing technology that has developed over the years to offer a high-quality sake that is appropriate as a gateway for those who are trying sake for the first time. The sake is crafted meticulously with the desire to preserve and promote sake as a culture and to "be a beacon of Hope for Sake".

Sakerise Gyo-Kou is brewed inspired by the light of hope at dawn that heralds the start of a new day, which is a new style of sake. This sake is made from Yuki Megami, a Daiginjo sake rice developed in Yamagata, and is characterized by its concentration, refinement, and beautifully lasting aftertaste. The aroma is like that of a melon reaching perfect maturity after a few hours. The sweetness, tender deliciousness, and soft acidity gradually change on the palate, creating a long, well-balanced, and elegant aftertaste.

Rice: 100% Yuki Megami | Polishing Ratio: 18%

Sakerise Gyo-Kou emanates a delightful aroma reminiscent of ripe melon, as if the melon ripened gently under the sunlight, offering a wonderful fragrance. Upon tasting, the sake presents a harmonious blend of sweetness and a soft texture that is gentle and captivating. As the tasting experience progresses, the palate unfolds delicate flavors and gentle acidity gradually. The finish is long-lasting and elegant, leaving behind subtle fruity notes.

Serve in a wine glass by all means to enjoy the aromas, such as a standard white wine glass. The optimum drinking temperature is 5°C to 12°C right out of the fridge.

Enjoy the change in flavor as the temperature changes. The flavor of the sake may not fully open up immediately after opening the bottle. In this case, it is recommended to keep the bottle in the fridge and allow it to air for 2-3 days after opening. 

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.