| Brand | Tatsuriki |
| Region | Hyogo , Japan |
| Spirits Type | Sake |
| Spirits Style | Daiginjo |
| ABV | 17% |
Product details
Tatsuriki Daiginjo YK-35, also known as Kome No Sasayaki, is a sake of exceptional pedigree, celebrated both in Japan and internationally. Honored with numerous awards, including accolades from the National New Sake Appraisal, the International Wine Challenge (IWC), and the U.S. National Sake Appraisal, this Daiginjo stands as a testament to the highest standards of Japanese sake craftsmanship. YK-35 represents the pinnacle of brewing, a combination of Yamada Nishiki rice, Kumamoto yeast (No. 9), and an exacting 35% polishing ratio. These elements create a sake with a captivating aroma, a richly layered palate, and an exquisitely clean, lasting finish.
Rooted in tradition yet revolutionizing the sake industry, YK-35 has become a cornerstone of premium brewing techniques. Its creation embodies Tatsuriki's mission to produce sake that brings joy to all who taste it. The brewery’s dedication to this Daiginjo is a commitment to its origins, proving that true quality remains timeless despite changing eras. Enjoy Tatsuriki Daiginjo YK-35—a sake that encapsulates both the ultimate expression of craftsmanship and the enduring spirit of tradition.
Rice: Hyoto Special A Grade Yamada Nishiki | Polishing Ratio: 35%
A vibrant Daiginjo sake with enticing aromas of apple, mango, and guava, enhanced by a subtle sea breeze nuance. Its clean and concentrated palate balances tropical sweetness with umami, leading to a long, crisp finish. Elegantly crafted with Yamadanishiki rice from Hyogo’s Toku A district, this sake offers a perfectly balanced and refined tasting experience.
This sake pairs beautifully with delicate seafood dishes like crustacean sashimi, light and crispy tempura with salt, and the rich flavors of winter yellowtail shabu-shabu hot pot. Its refined balance enhances the natural sweetness and umami of these dishes.
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 process of sake brewing is executed by skilled sake brewers.
