Tatsuriki Daijinjo Komenosasayaki 1.8L | PICK UP ONLY

Tatsuriki Daijinjo Komenosasayaki 1.8L | PICK UP ONLY
Tatsuriki Daijinjo Komenosasayaki 1.8L | PICK UP ONLY

Tatsuriki Daijinjo Komenosasayaki 1.8L | PICK UP ONLY

Regular price $225.60
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Alcohol Volume : 17%
Rice : Yamada Nishiki
Polish : 40%

SMV : +3.5
Acidity : 1.4
Yeast : No.9
Squeezing Method : Yabuta
Pasteurised :

Point : 
Food Pairing : Snow crab sashimi, Chicken cordon bleu, Sole meuniere, Emmental Cheese

Sake description :
Crafted using 100% Yamada Nishiki harvested from the Special A district of Hyogo Prefecture, this sake features a full-bodied flavour reminiscent of a ripe melon. On the palate, a smooth, fruity flavour is accented by subtle sweetness from the rice, concluding with a vibrant, acidic finish. This iconic bottle created the trend of "cold Sake," which revolutionised the industry.
One of the leading sake breweries in the Harima region, a major Yamada-Nishiki production area, Honda Shoten was one of the first to start making sake using all suitable rice for sake brewing and selling ginjo sake. Their flagship brand Tatsuriki is made using only the finest sake rice.
Made from 100% Yamada Nishiki from Hyogo Prefecture's Special A district, Komeno Sasayaki Daiginjo is Tatsuriki signature daiginjo sake and has been a favourite since it was launched in 1979. It is now commonplace, but it was one of the first sakes to create the culture of drinking sake chilled. The moment you take a sip, you will notice a mild aroma reminiscent of La France pear. The soft taste characteristic of Yamada-Nishiki spreads slowly, mingling with the light acidity and a pleasant aftertaste that further complements your meal.



兵庫県特A地区産山田錦を100%使用した「米乃 笹焼大吟醸」は、1979年の発売以来、龍力を代表する大吟醸酒として愛され続けています。今では当たり前の酒ですが、文化を生み出した先駆けのひとつです。日本酒を冷やして飲むこと。一口飲んだ瞬間、ラ・フランス洋梨を思わせる優しい香りが広がります。山田錦特有の柔らかな旨みがゆっくりと広がり、軽やかな酸味と混ざり合い、心地よい後味がお料理をさらに引き立てます。

本田商店 | Honda Shoten

Sake Spec's

Ingredients : - Rice (JAPAN), Kome Koji (JAPAN), brewed alcohol

Rice : Yamada Nishiki (Hyogo)

Yeast : Yeast #9

Rice Polishing Ratio : 40%

Alcohol Volume : 17.5%

Standard Drinks : 10

Squeezing method : Yabuta Method

Sake Meter Value : +3.5

Acidity : 1.4

Serving Temperature : 5-15℃

Recommended Pairing : Snow crab sashimi, chicken cordon bleu, sole meuniere, emmental cheese

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