| Brand | Tatsuriki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16% |
Product details
Tatsuriki seeks the finest Yamada Nishiki rice in Japan; among the Yamada Nishiki rice produced in the Special A district of Hyogo Prefecture, they request the annual best Yamada Nishiki from the producer, Mr. Tsukura, in Akitsu, Kato City. They employ the "H-shaped" cultivation method, organic fertilizers, and drying on rice racks to cultivate the highest quality Yamada Nishiki, putting in meticulous efforts beyond comparison.
Tatsuriki uses this top-quality Yamada Nishiki to create a fragrance and mellow flavor suitable for the ultimate Junmai Daiginjo. This is their pursuit of the "ultimate Junmai Daiginjo," aiming to be the Romanée-Conti of Japan.
Rice: Yamadanishiki (Special A District Akitsu) | Polishing Ratio: 35%
The sake is delicate, and aromatic, with floral notes and ripe fruits. It is smooth, well-balanced, and has a refined sweetness. The palate has fruitiness, umami richness, and a clean finish. The sake's harmonious complexity highlights the quality of Yamada Nishiki rice and the brewers' skill.
Tatsuriki Akitsu Junmai Daiginjo Sake's delicate flavor profile and balanced characteristics make it a versatile companion for a variety of dishes such as sashimi, sushi, Japanese cuisines, grilled fish, seafood, vegetable dishes, cheese, and white meat. It is best enjoyed slightly chilled around 10–12 °C (50–54℉) to bring out its delicate aromas and flavors.
The ultimate drink was created by Tatsuriki's commitment to the soil and it is also the “Pursuit of Yamada Nishiki Terroir and sake making.” All Yamada Nishiki used in the brewery is only produced in Hyogo Prefecture Special A district, which is said to be of the highest quality. A good sake rice has the characteristics of quickly polishing, being less sticky when streamed, easily propagating koji mold, easily dissolving, and having fewer iron, protein, and fat contents.
The process of polishing rice from brown rice is done in Honda Shoten’s in-house rice polishing facility. Pursuing sake production conscious of rice born from the terroir of the production area. From handling raw materials to squeezing (sake shibori), storage, and maturation, each sake brewing process is executed by skilled sake brewers.
