Junmai Daiginjo

Everyone would agree that the best sake rice is the "Toku-A" (means special A class) Yamada-Nishiki.

In fact, this sake rice is indispensable for winning awards at contests.

The areas and rice paddies designated as "Toku-A" Yamada-Nishiki are very limited.

The "Toku-A" district (a geological formation that is approximately 37 million to 3 million years old) is divided into three main areas, and the Tojo district, located in the center, has almost consistent clay soil from the surface to the lower layers, which produces a top quality variety of sake with the best balance of aroma, taste, acidity and aftertaste, all with an overall feeling of elegant softness.

Akitsu, located at the northern end of the Tojo area, produces a Toku-A Yamadanishiki that is said to be the “best of the best.

Tatsuriki, a sake brewery in Himeji, Hyogo that has been committed to growing rice in the Toku-A district for a long time, produces a Toku-A Junmai Daiginjo from Akitsu,

I can say with certainty that it is the BEST Yamada-Nishiki sake that can be made.

Rice: Yamada Nishiki
Rice Milling: 35%
Acidity: 1.3
ABV: 16%
Prefecture: Hyogo
720ml