| Brand | Tatenokawa |
| Region | Yamagata, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 15% |
Product details
Tatenokawa Tatenyan Junmai Daiginjo is a sake that blends premium craftsmanship with a touch of charm and whimsy. Inspired by Tatenokawa's official mascot, Tatenyan—the CEO’s pet cat who wandered into the brewery unannounced and never left—this sake is a delightful tribute to her laid-back and endearing personality. Crafted to the highest junmai daiginjo standards, it offers a lightly scented profile with mild acidity, followed by a gentle, velvety finish that reflects Tatenyan’s warm and tender spirit.
Perfect for both sake enthusiasts and cat lovers exploring Japanese sake for the first time, Tatenyan Junmai Daiginjo embodies approachability and elegance. Whether you're drawn to its smooth, balanced flavors or its unique backstory, this sake offers a heartfelt connection to the tradition and playfulness of Tatenokawa Brewing Company, making it an unforgettable addition to any collection.
Rice: 100% Sake rice from Japan | Polishing Ratio: 50%
With a reserved aroma, well-balanced rice umami, and a round flavor, the juicy melon flavor has a clean, mineral finish, and can be enjoyed at any temperature.
Tatenyan Junmai Daiginjo is best enjoyed chilled or at room temperature, making it a versatile companion to a variety of dishes. It pairs beautifully with sushi, sashimi, and grilled fish, as well as lightly seasoned meat dishes such as pork shabu-shabu or salt-seasoned yakitori.
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.
