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Tatsuriki
Tatsuriki Junmai Daiginjo Akitsu Vintage 2015
Tatsuriki Junmai Daiginjo Akitsu Vintage 2015
免税价格:
¥ 33,600
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[Origin] Hyogo Prefecture, Himeji City, Honda Shoten
[Rice] Yamada Nishiki
[Polishing Ratio] 35%
[Alcohol Content] 17%
[Volume] 720ml
[Taste] Dry
[Storage Method] Store in a cool, dark place
Wine is grapes, sake is rice. Nothing surpasses the ingredients. Tatsuriki believes that the best rice must be used to brew the ultimate Daiginjo, and after paying close attention to the climate, climate, soil, producers, and cultivation methods, we reached at the rice fields of Tojo Akitsu, Kato City, Hyogo Prefecture.
Since 1996, Junmai Daiginjo Akitsu has been produced annually, and 2025 marked the 29th year of production; the 1996 Akitsu sold for $1,000,000 in U.S. restaurants, elevating sake's status to that of a super-premium wine. All Akitsu is bottled and stored in a -3°C cellar. Akitsu is shipped after being stored at ice temperature for a long period of time to bring out the deep flavor and lingering aftertaste that cannot be achieved with regular sake.
Akitsu is a terroir and vintage product. We do not change the recipe significantly each year. However, Vintage 2015 was brewed using a new yeast that was newly developed at the time. This is a highly rare and limited edition with only 1000 bottles available in the world, a challenge that has only happened once in the 29 years that we have been making Akitsu.
[Rice] Yamada Nishiki
[Polishing Ratio] 35%
[Alcohol Content] 17%
[Volume] 720ml
[Taste] Dry
[Storage Method] Store in a cool, dark place
Wine is grapes, sake is rice. Nothing surpasses the ingredients. Tatsuriki believes that the best rice must be used to brew the ultimate Daiginjo, and after paying close attention to the climate, climate, soil, producers, and cultivation methods, we reached at the rice fields of Tojo Akitsu, Kato City, Hyogo Prefecture.
Since 1996, Junmai Daiginjo Akitsu has been produced annually, and 2025 marked the 29th year of production; the 1996 Akitsu sold for $1,000,000 in U.S. restaurants, elevating sake's status to that of a super-premium wine. All Akitsu is bottled and stored in a -3°C cellar. Akitsu is shipped after being stored at ice temperature for a long period of time to bring out the deep flavor and lingering aftertaste that cannot be achieved with regular sake.
Akitsu is a terroir and vintage product. We do not change the recipe significantly each year. However, Vintage 2015 was brewed using a new yeast that was newly developed at the time. This is a highly rare and limited edition with only 1000 bottles available in the world, a challenge that has only happened once in the 29 years that we have been making Akitsu.