| Brand | Tatsuriki |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | |
| ABV | 16% |
Product details
Tatsuriki Oyster's Friend Tokubetsu Junmai embodies the commitment to quality and terroir that Tatsuriki is known for. The rice used in this sake is sourced exclusively from Hyogo Prefecture's Special A district, ensuring the highest quality ingredients. Skilled sake brewers carry out meticulous polishing and careful brewing processes, reflecting the brewery's dedication to excellence.
Tatsuriki Oyster's Friend Tokubetsu Junmai is a testament to Honda Shoten's dedication to producing high-quality sake that celebrates the natural bounty of its region. Its balanced flavor profile and refined characteristics make it an ideal companion for seafood, particularly oysters, offering a harmonious dining experience.
Rice: Yamadanishiki | Polishing Ratio: 65%
The aroma is subtle and refined, with gentle fruity and floral notes. Balanced umami and acidity, making it an excellent match for the umami-rich flavors of oysters. It has a clean, crisp finish, a smooth and light texture, and a refreshing mouthfeel that complements oysters' briny and sweet characteristics.
It is best enjoyed chilled to highlight its refreshing qualities. This sake is designed to pair perfectly with oysters; it also complements a wide range of seafood dishes, such as sashimi, sushi, and lightly grilled fish. Its umami and acidity balance make it versatile enough to enhance the flavors of various seafood preparations.
The ultimate drink was created by Tatsuriki's commitment to the soil and it is also the “Pursuit of Yamada Nishiki Terroir and sake making.” All Yamada Nishiki used in the brewery is only produced in Hyogo Prefecture Special A district, which is said to be of the highest quality. A good sake rice has the characteristics of quickly polishing, being less sticky when streamed, easily propagating koji mold, easily dissolving, and having fewer iron, protein, and fat contents.
The process of polishing rice from brown rice is done in Honda Shoten’s in-house rice polishing facility. Pursuing sake production conscious of rice born from the terroir of the production area. From handling raw materials to squeezing (sake shibori), storage, and maturation, each process of sake brewing is executed by skilled sake brewers.
