Extreme

Most of the top quality products from most breweries are usually polished to 35% rice. Why is 35% polished rice the best sake? Is there any reason for this? At TATENOKAWA, we have been focusing on increasing rice polishing every year. This is because we wanted to quickly break away from the conventional idea in the sake industry that 35% milling rate is the best. and achieve an even higher level. I hear some people say, "Polishing ratio is not the only standard for good sake," but I think this is just a convenient excuse that limits innovation.

The lower the percentage of rice polished, the cleaner, purer, and higher-quality thesake. The process for me is like climbing a mountain:the view from the third level is completely different from the view from the fifth level and the higher you climb, the more beautiful and pleasant it is to look down on the world below in the clearer air. That's the same feeling I aspire to bring to this new sake. I am absolutely convinced that in order to produce and enjoy the clean sake, you have to polish the rice as if you were climbing a mountain, up and up the steps of the polishing ratio. I am absolutely convinced of this.

I am well aware that the rice polishing ratio is not the only thing that adds value to sake. I'm not just trying to stir up competition in rice polishing rates. There is a reason why I recommend polishing the rice more and lowering the percentage of milling ratio. This is because I believe that as the consumption of rice in Japan declines, producing high-milling sake will help increase the consumption of rice and play a key part in local area development.

Sato Jumpei(6th Generation Brewer)

JOURYU Limited Quantity

TATENOKAWA was one of the first to engage in contract cultivation of sake rice “Miyamanishiki” in Yamagata Prefecture, and has been using it for many years in sake brewing. This sake was brewed with 40% polished Miyamanishiki, which was is grown by local contracted farmers through "special cultivation" with reduced pesticides and chemical fertilizers.

Miyamanishiki, is generally considered to be hard rice, is said to have a limited range of taste because the rice does not dissolve easily. This time, we took on a new challenge and leveraging our accumulated skills and experience to focus on bring out the characteristics of Miyamanishiki, resulting in a beautiful taste that has both 'cleanness' and ' deep in flavour'. It features an elegant and gentle scent of citrus, and the clean, sharp taste and high-quality acidity are combined and goes well the meals.

SHODAI-HEISHIROU Limited Quantity

Established in 1832 (Tempo 3), this is a masterpiece named after the first generation brewer of the TATENOKAWA, "HEISHIROU平四郎".
About 100 years have passed since the birth of Yamadanishiki in 1923, but no sake rice that surpasses it has yet been born, while maintaining as the king of sake rice. Junmai Daiginjo SHODAI-HEISHIROU was produced with the desire to "create a sake bearing the name of the first generation using sake rice that is acknowledged as the best in the history of Japanese sake culture even today, and to pass on to the future the origins of the brewery's establishment".
It is a masterpiece that offers a modest but high-quality presence and a taste of perfection with a natural deliciousness that is ideal for celebrating a milestone or as a gift for a special someone.

KYOKUGEN Limited Quantity

English name: ULTRA

To create the most superior sake in the highest sake classification Junmai Daiginjo,with a quality the world has never seen before: rice polished in-house down to 8%, and that has all of aroma, subtlety, fullness, and beautiful afterglow. This desire from 6th Generation Brewer, Jumpei Sato, made "TATENOKAWA KYOKUGEN"(TATENOKAWA Ultra) with all the technologies of TATENOKAWA as it established in 1832 and the whole brewers's enthusiasms. You will have a new sense of possibility of sake as the difference from ordinary Daiginjo or Junmai Daiginjo, and enjoy experience of this ultimate sake.

NEHAN Black2020 Limited Quantity

As part of our strategy to produce world-class sake, Tatenokawa has focused on exclusively brewing Junmai Daiginjo. We have also been pushing the boundaries of rice polishing by making several sakes with polishing ratios above 20%, single digits even. Recently, though, I have been considering the role vintage and aged sake has to play. Although Nama sake (unpasteurized sake) is popular, sake aged under proper cold storage conditions has a beauty which is not found in young sake. 
We chose the recently revived rice “Soubei Wase” for the first NEHAN series to further add to the unique proposition of this sake. This sake has a gentle and delicate aroma - like a flower - and a soft sweetness. Soubei Wase does not have the ‘flashiness’ of more recently developed sake rice; rather, it gives you a sense of refined rustic beauty. I believe the charm and taste this historic sake rice provides will deepen and mature over time, and thus it is excellent for aging. We hope you enjoy this sake imagining how the taste may have changed with maturation, what it was like freshly brewed and how it will be in years to come.

18 Limited Quantity

English name: EIGHTEEN

A Junmai Daiginjo that with its rice-polishing ratio is the pinnacle of sake. Made with rice that has been polished down to 18%, it takes extravagance to the extreme. Additionally, we bottled only the best part of the sake pressing nakadori (middle- cut) to give it a fragrant and clean flavour. It takes pride of place in the "TATENOKAWA" line-up as the jewel in the crown of sake.

KYURYU Limited Quantity

English name: 3 PEAKS

3PEAKS is made with Dewasansan rice grown local. With a gentle yet rich aroma of ripened fruits, the essence of every single flavour umami, dry, sweet and sour, spreads out leaving behind a lovely aftertaste.