SHURYU All Year Round Limited Supply
English name: VOGUE
We present to you our entry into the market of Ginjo sakes with perfumed aromas and beautiful flavours that have very much become the trend of recent years. Made with Yamada Nishiki sake rice polished to 50%, a combination of Sake Yeast Society No.9 yeast, and an aroma producing yeast, we are confident that this is an article of rare beauty. A florid nose and full-bodied flavour that is typical of Yamada Nishiki sake rice make for a well-balanced spread mid palate.
Awarded a Silver medal at the 2015 and 2016 IWC (International Wine Challenge), in the Junmai Ginjo, Junmai Daiginjo category, and a Silver medal at 'Sake Competition 2016' in the Jummai Daiginjo category. You can find more details here
OMACHI All Year Round Limited Supply
English name: OMACHI
It is 4 years since TATENOKAWA,INC. last used the Omachi varietal of sake rice. This is a Junmai Daiginjo with an unrivalled well rounded flavour, a soft chilled- out aroma that is typical of Omachi, and an expansive gentle rich palate. Serve at room temperature to discover another layer of depth.
SHIBORITATE (NAMA) Seasonal Limited Supply
English name: FRESHLY PRESSED (UNPASTEURISED)
(Normally ships from December onwards) Made from 100% organic rice that cultivated by local farmers in Shonai region. The very freshness of just pressed sake in a bottle. Every drop of this sake gifts the drinker with a tanginess that is bursting with youth and energy — rounded off with a minus sake meter value to add a little sweetness. We can’t recommend this enough, the sort of elegantly mild sweet sake that we are confident everyone, regardless of age or gender will enjoy.
JIKAGUMI (NAMA) Seasonal Limited Supply
English name: BOTTLED DIRECT (UNPASTEURISED)
(Normally ships from February onwards)
A Junmai Daiginjo made with 50% polished Yamada Nishiki sake rice, that was bottled after pressing without any processing whatsoever. It represents the rich flavour of Yamada Nishiki and "TATENOKAWA"'s very own unique beautiful gentle aroma while maintaining the freshness of just pressed sake.