The complicated, pleasant fragrance has hints of light, sophisticated bitters, sweet spices, and fresh mint enveloped by a beautiful texture. The flavor is generous and extravagant, featuring a gorgeous structure and continued elegant umami. It finishes with a touch of acidity for balance and a beautiful aftertaste.
An ancient process unsimplified
Based on the concept of passing down techniques, we use 100% Yamada Nishiki, the best sake rice of modern times, with the Kimoto method. This is a traditional sake brewing method that was developed in Hyogo in the Edo period. The sake is brewed using the traditional process without simplification.
Passing down techniques
Using an unsimplified traditional process, our traditional sake yeast starter takes one month to make. With a maximum temperature of 15℃, it produces a complex, rich taste.
Made with 100% Yamada Nishiki rice grown in Special A regions of Hyogo Prefecture
Made with 100% Yamada Nishiki, the best sake rice. Using Yamada Nishiki produces a soft, rich taste.
Many ways to enjoy
This diverse sake can be enjoyed chilled, at room temperature, or warm.
TThe fruity aroma will stand out when poured into a Burgundy glass
You can enjoy this sake gently chilled, in a round Burgundy type of wine glass, to emphasize the light and fruity flavor. This sake goes well with salad with tomato or fruits, saute or stew of scallops and prawns, or fish carpaccio.
Basic product information
Tatsuriki Special Junmai Kimoto Yamada Nishiki
Warm Sake Contest Grand Prize, Japan’s #1 in the Nikkei “Everything Rankings”