KOMYO Limited Quantity
English name: Zenith
In the history of sake, no brewery has ever been able to polish rice down to 1% before.
Some people might say, "Do we really need to do this?"
The answer of the 6th generation brewer, Jumpei Sato is “Only the brewery which took on this challenge can understand.”.
Only a brewery which had made sake with a 1% rice polish ratio, could see the undiscovered world.
"Komyo", no other endeavor other than this one could open the door to this new frontier and bring rays of hopes to the "future of the world of sake".
Thanks to the ultimate transparency of the sake, it is clear that this sake comes from a completely different world of sake, and will develop a new frontier of sake.
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.
SHICHISEIKI Limited Quantity
English name: Seven Star Flag
"Seven Star Flag" is a flag which was raised by the Shonai clan at the Boshin War. (It was a civil war in Japan, known as the Japanese Revolution.)This flag is an image of the constellation known as "the Plough" flipped upside down.
"TATENOKAWA Junmai Daiginjo Seven Star Flag" was born to memorialize this historical event of the Shonai for posterity.
It is made using rice called Dewasansan from the Shonai region, polished down to 7%, and brewed with our best techniques.
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.
ICHIDA NYUKON Limited Quantity
English name: HEART & SOUL IN ONE DROP
A Junmai Daiginjo made with only the bottom part of the mash: Seme, with rice polished down to 18%. The seme part of a sake pressing is not normally used on its own, but in the case of this sake, the result is a soft and elegant savoury flavour. Despite such an extravagant rice polishing ratio, by using the Seme (bottom-cut) of the sake we are able to offer it at a much more affordable price.
JOURYU Limited Quantity
English name: UPPER STREAM
A part of the Ryu (stream) series, is named after its high quality and high specifications. Made with 40% polished Yamada Nishiki sake rice and only the best part of the sake pressing nakadori (middle cut). A sake with a stable balance of flavour and aroma, a nose of ripened fruits, and a high quality Japanese candy like elegance, topped off with a clean finish.
Entered into the upper-tier of the 2014 'SAKE COMPETITION'. Learn more here
Awarded gold in the Junmai Daiginjo section of the 2015 'Sake That Tastes Good in a Wine Glass' awards.
Learn more here
Awarded a silver medal in the Junmai Daiginjo, Junmai Ginjo category at the 2015 IWC (International Wine Challenge).
Learn more here
33 Limited Quantity
English name: 3 PEAKS
33 is made with Dewasansan rice grown by our very own rice research institute that has been polished in house to 33% to extract all its potential. 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.
SEME (NAMA) Seasonal Limited Quantity
English name: BOTTOM-CUT (UNPASTEURISED)
(Normally ships from March onwards)
Bottom-cut is the name given to the last part of a pressing of a batch of sake. It normally contains too many off-flavours to be used on its own. However, in this case of this Junmai Daiginjo, made with Yamada Nishiki sake rice polished to 40%, the off-flavours are outnumbered by depth of flavour. In order to make the most of this unique flavour we decided not to pasteurise the sake.
Additionally, compared to the nakadori (middle-cut) of the same batch of sake, the price is almost 2 thirds cheaper making it an excellent cost performer.