| Brand | Tatsuriki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 17% |
Product details
Tatsuriki Kome no Sasayaki Daiginjo is made with 100% Yamada Nishiki from the Special A district of Hyogo Prefecture. This Daiginjo sake is a flagship product of Tatsuriki. Since its release in 1979, it has been loved for over 40 years. Although it is now commonplace, this sake was one of the pioneers in creating the culture of drinking Daiginjo sake chilled. It won the World’s Best Gold Award, "Platinum Medal," at the "World Wine Championships."
Rice: Hyoto Special A Grade Yamada Nishiki | Polishing Ratio: 40-50%
The sake is elegant and refined, with floral notes like cherry blossoms and lilies and hints of melon, pear, and green apple. It is smooth and well-balanced, with a gentle sweetness. The initial sip reveals layers of fruitiness, followed by anise and minerality. The sake has a clean finish and lingering aftertaste. It is light and silky, with a velvety mouthfeel.
Tatsuriki Kome no Sasayaki Daiginjo's delicate and refined flavor profile makes it an excellent companion for Japanese cuisines, grilled fish, seafood, vegetable dishes, cheese, and white meat. Best enjoyed chilled around 10°C (50°F).
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.
