| Brand | Tatenokawa Seiryu |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 14% |
Product details
Tatenokawa is the first Junmai Daiginjo-only brewery in the Ginjo Kingdom of Yamagata. Seiryu is one of the signature products, which is sake brewed completely by hand to be the royal road of Tatenokawa.
Seiryu (Stream) is named after its lightness and transparency. Made with Yamagata Prefecture original sake rice Dewasansan, milled so that only 50% of the grain remains, and with less alcohol than standard sake at 14%, the palate is light, fruity, and vivacious with a slight hint of acidity, followed by a gentle, smooth finish. The charm of this Junmai Daiginjo has to be its low price.
Rice: Dewasansan ｜ Polishing Ratio: 50%
Seiryu presents a clear, pale yellow appearance and exudes a fresh yet complex aroma, featuring notes of green apple, pear, and subtle floral hints. On the palate, it offers a light body with a smooth texture, elegant fruit sweetness, and delicate rice flavors, achieving excellent balance. The finish is long, with a faint mineral taste that leaves a lasting impression.
Tatenokawa Seiryu Junmai Daiginjo pairs wonderfully with fresh seafood such as sashimi and sushi. Its refreshing and delicate profile also complements lightly seasoned chicken or vegetable dishes. Additionally, enjoying it with mild cheeses like Brie or goat cheese can provide a unique tasting experience.
The optimum drinking temperature is 5ºC-15ºC (41ºF-59ºF).
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.
