| Brand | Katafune |
| Region | Niigata, Japan |
| Spirits Type | Sake |
| Spirits Style | Daiginjo |
| ABV | 17% / Rice Polishing: 45% |
Product details
Katafune is the premium sake brand of Takeda Shuzō, a family-owned brewery founded in 1866 in Joetsu, Niigata Prefecture, known for producing rich, well‑rounded sake that stands out in Niigata’s famously dry style. The Tobin Daiginjo (藏甕斗瓶取) represents the brewery’s pinnacle—literally drawn by hand from a special blue bulbous vessel, historically reserved for competition-grade Daiginjo. Crafted from Koshitanrei rice polished to around 45%, the brew reflects meticulous rice selection, low‑temperature fermentation, and individual bottle pasteurization (binkan hiire), a slow heat method ensuring purity and elegance. This expression has earned top honors including twice winning the IWC top trophy in its category, underlining its world-class status.
On the nose, this Tobin Daiginjo unfolds a luxurious bouquet of strawberry, pineapple, lily, vanilla, cream, and honeydew, with hints of almond, candied lemon peel, nougat and white chocolate—an aromatic profile celebrated in sake competitions. The palate is supple, silky, and full‑bodied, offering a chewy elegance with layered fruit sweetness and refined herbal balance, underpinned by clean structure and bright acidity (SMV +2, acidity ~1.3). It finishes with a delicate herbal-mineral crispness that balances depth and refinement. For food pairings, Katafune Tobin Daiginjo excels with luxe seafood—such as sushi, sashimi, oysters, lobster and crab—as well as rich delicacies like foie gras, ankimo, and caviar. It also harmonizes beautifully with elegant cheeses, refined pastas or meats, and Champagne-style hors d’oeuvres, where its opulent aroma and silky texture elevate elevated dining moments.
