Tatenokawa 18 pushes the boundaries of sake production. By using Yamadanishiki – the 'king of sake rice' and polishing to a lofty 18% (i.e. removing 82% of the outside of the rice grain), the team at Tatenokawa are aiming to produce a sake of world-class quality that you’ll never forget.
 
Extra care has been taken when producing Tatenokawa 18. First the team press this sake using a ’fune’ – a device that delicately & carefully presses simply under the weight of gravity – and then they select only the best 3rd of the pressed brew, the middle third known as nakadori. Nakadori is regarded as the most balanced and nuanced (the first third is a bit brash, the last a bit subdued).
 
This meticulous care and dedication results in a delicious, rare sake of superb complexity and character with delicate acidity and a silky structure. Aromas and elegant flavours of sweet cantaloupe, ripe lychee and pear are predominant.
 
When served straight from the fridge, at 0-5°C, Tatenokawa 18 is crisp, sumptuous and medium-sweet. If allowed to warm this sake will become sweeter and more expressive. At 10-15°C Tatenokawa becomes silky, super-smooth and sweeter. We recommend you play with the temperature to find what you like best, each have their merits. Personally, we like it best around 5°C!
 
Food pairings are amazing. Big, bold flavours are met and blend with the medium-sweet fruit flavours: tagine, curry, bacon and mature cheeses are all a revelation.
 
This is a sake to wow friends, buy as a generous gift or simply indulge oneself with. A real treat.
 
This saké received the Silver Award at the prestigious International Wine Challenge (IWC) in 2016, 2017 and 2018.
 
Ingredients: rice, water, yeast, koji