| Brand | Tatsuriki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16% |
Product details
Tatsuriki Nihon Sakura Junmai Daiginjo reflects Honda Shoten's dedication to producing high-quality sake that showcases the unique terroir of Hyogo Prefecture. The rice used in this sake is exclusively sourced from the Special A district, known for producing the highest quality Yamada Nishiki rice. The meticulous brewing process, from rice polishing to fermentation, pressing, and maturation, is overseen by skilled artisans to ensure the highest standards.
Tatsuriki Nihon Sakura Junmai Daiginjo Sake is a dedication to Honda Shoten’s craftsmanship. The cherry blossom-shaped gold flakes infused in this sake impart a luxurious feel, making this a top choice. With its delicate flavor profile, elegant aroma, and refined texture, it offers a sophisticated sake experience that is perfect for special occasions and pairs beautifully with a variety of light dishes. This sake embodies the essence of high-quality sake brewing, making it a standout choice for enthusiasts and connoisseurs alike.
Rice: Yamadanishiki | Polishing Ratio: 35%
Elegant and refined aroma with floral and fruity notes. Smooth, well-balanced, and delicate. It has a refined sweetness and a clean, crisp finish that highlights the purity of the rice and the skill of the brewers. It is light and silky in texture, with a pleasant mouthfeel that enhances its elegant flavor profile.
It is best enjoyed chilled to bring out its delicate aromas and flavors. It pairs well with light and delicate dishes such as sashimi, sushi, and steamed fish. Its subtle flavors also complement vegetable dishes and mildly flavored appetizers.
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.
