| Brand | Tatsuriki |
| Region | Hyogo, Japan |
| Spirits Type | Sake |
| Spirits Style | Tokubetsu Junmai |
| ABV | 16% |
Product details
Tatsuriki Kimoto Tokubetsu Junmai is a masterful sake celebrated for its exceptional quality. It exemplifies traditional brewing excellence, is recognized as Japan’s best in Nikkei Shimbun’s “Top Sake Rankings,” and was awarded the prestigious Grand Gold in the Warm Sake Contest. Made with Yamada Nishiki, Japan’s finest sake rice, and crafted using the historic Kimoto method from the Edo period, this sake embraces a time-honored fermentation process that naturally cultivates lactic acid bacteria, preserving the legacy of authentic sake-making.
Rice: Hyoto Special A Grade Yamada Nishiki | Polishing Ratio: 65%
A sharp, well-structured sake with deep umami notes, showcasing the craftsmanship of the traditional Kimoto brewing method. Rich, solid, and memorable.
While it is enjoyable at any temperature, it truly shines when gently warmed, revealing its layered complexity and depth. Perfectly paired with grilled fish, oden, or classic sake snacks, it’s an ideal choice for those who appreciate traditional sake at its finest.
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.
