| Brand | Tatenokawa |
| Region | Yamagata, Tohoku, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15% |
Product details
Tatenokawa Soube Wase Junmai Daiginjo Sake is a testament to the revival of tradition and craftsmanship. Made from Soube Wase rice, a Shonai native variety untouched by improvements for 150 years, this sake is the result of six years of dedication—three spent reviving the ancient rice and another three refining the brewing process. Its subtle steamed rice aroma, complex flavor profile, and pronounced umami embody the essence of rice, making it a versatile complement to a wide range of cuisines.
As it matures, Soube Wase develops a richer mellowness and reveals unique flavors depending on serving temperatures, offering an exceptional depth of character. Whether enjoyed chilled or warmed, this sake invites you to explore its exquisite richness, crafted to elevate any dining experience. A true celebration of heritage and flavor, Soube Wase is a masterpiece of Tatenokawa’s brewing artistry.
Rice: Soube Wase | Polishing Ratio: 45%
Soube Wase presents a delicate aroma of steamed rice, elegant pear, and white flowers. On the palate, it is deep yet transparent, rich yet exquisitely refined. The supple acidity and crisp minerality highlight the unique beauty of this rice variety with each sip. Ideal for aging, Soube Wase evolves with time, developing a mellow rice character, enhanced complexity, and a soothing umami that deepens its overall appeal.
Crafted with pride by Tatenokawa, Soube Wase offers an unparalleled dining experience, enhancing the flavors of various cuisines. Its smooth and mellow character complements a range of dishes, from sushi and oysters to indulgent wagyu, lobster, and ankimo. Whether enjoyed chilled or at room temperature, this sake reveals new depths of flavor, making it a perfect pairing for everything from delicate seafood to rich cheeses. Indulge in the rare and refined elegance of Soube Wase and elevate your meal to new heights.
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.
