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Tatsuriki
Tatsuriki Junmai Daiginjo Akitsu Kimoto Vintage 2016 720ml
Tatsuriki Junmai Daiginjo Akitsu Kimoto Vintage 2016 720ml
Duty Free Price:
¥ 36,000
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■Category Junmai Daiginjo
■Ingredients Rice、Rice Mold
■Polishing Ratio 35%
■Alcohol 17
■Size 720ml
We aim to replicate the craftsmanship of DRC. Hyogo Prefecture's 'Grand Cru' has been renowned for over 100 years for its sake rice and is now famed for Yamada Nishiki. This luxurious Junmai Daiginjo is made exclusively with Yamada Nishiki from Akitsu, a designated Special A district in Hyogo.
Founded in 1921 in Aboshi, Himeji City, Tatsuriki has been committed to making sake with the motto 'Great sake comes from great rice.' Early on, we focused on Ginjo style, and after over 40 years of dedication, we have won 29 Gold Awards at the National New Sake Appraisal as of December 1, 2025. In the 21st century, with improvements in technology and equipment, we can now enjoy the most delicious sake in history. As 'Tatsuriki' we realized that our identity lies in showcasing the allure of locally developed Yamada Nishiki and its terroir.
Yamada Nishiki was developed in Hyogo Prefecture in 1936 and turned 89 in 2025. It remains the king of sake rice, loved by many brewers, toji, and drinkers. Though Yamada Nishiki is cultivated all over Japan and abroad, the best regions are designated Special A district, found only in parts of Hyogo Prefecture.
The terroir of sake refers to the environment where the rice grows, including soil, climate, topography, cultivation methods, and the spirit of the producers. Even seemingly identical rice fields have different soils, resulting in unique products.
No matter how advanced technology is, sake cannot surpass the quality of its ingredients. Thus, we focused on the cultivation soil's history, accumulated since ancient times. Soil, along with climate and geography, significantly affects crops, making land-based brewing irreplicable. Tatsuriki recognized this early and adapted sake brewing to each region. We have successfully sourced Yamada Nishiki from the entire Special A district in Hyogo, known for its excellence.
Wine rating in Bourgogne is for wineyards. They can't increase the production because vineyards are determined.'Tatsuriki Junmai Daiginjo Akitsu Kimoto Vintage 2016' similarly uses only Yamada Nishiki from the Special A Akitsu area in Hyogo. Akitsu is the location where Tatsuriki pursued the best Yamada Nishiki to create the finest sake. For the first time in Japan, a written contract cultivation method was established, strictly adhering to the use of organic fertilizers, reduced pesticides, and specified cultivation methods. Only Yamada Nishiki, grown using traditional techniques and air-dried naturally on rice racks, is used. After bottling, it is carefully aged for over 10 years in a storage room at -3°C before being shipped.
■Ingredients Rice、Rice Mold
■Polishing Ratio 35%
■Alcohol 17
■Size 720ml
We aim to replicate the craftsmanship of DRC. Hyogo Prefecture's 'Grand Cru' has been renowned for over 100 years for its sake rice and is now famed for Yamada Nishiki. This luxurious Junmai Daiginjo is made exclusively with Yamada Nishiki from Akitsu, a designated Special A district in Hyogo.
Founded in 1921 in Aboshi, Himeji City, Tatsuriki has been committed to making sake with the motto 'Great sake comes from great rice.' Early on, we focused on Ginjo style, and after over 40 years of dedication, we have won 29 Gold Awards at the National New Sake Appraisal as of December 1, 2025. In the 21st century, with improvements in technology and equipment, we can now enjoy the most delicious sake in history. As 'Tatsuriki' we realized that our identity lies in showcasing the allure of locally developed Yamada Nishiki and its terroir.
Yamada Nishiki was developed in Hyogo Prefecture in 1936 and turned 89 in 2025. It remains the king of sake rice, loved by many brewers, toji, and drinkers. Though Yamada Nishiki is cultivated all over Japan and abroad, the best regions are designated Special A district, found only in parts of Hyogo Prefecture.
The terroir of sake refers to the environment where the rice grows, including soil, climate, topography, cultivation methods, and the spirit of the producers. Even seemingly identical rice fields have different soils, resulting in unique products.
No matter how advanced technology is, sake cannot surpass the quality of its ingredients. Thus, we focused on the cultivation soil's history, accumulated since ancient times. Soil, along with climate and geography, significantly affects crops, making land-based brewing irreplicable. Tatsuriki recognized this early and adapted sake brewing to each region. We have successfully sourced Yamada Nishiki from the entire Special A district in Hyogo, known for its excellence.
Wine rating in Bourgogne is for wineyards. They can't increase the production because vineyards are determined.'Tatsuriki Junmai Daiginjo Akitsu Kimoto Vintage 2016' similarly uses only Yamada Nishiki from the Special A Akitsu area in Hyogo. Akitsu is the location where Tatsuriki pursued the best Yamada Nishiki to create the finest sake. For the first time in Japan, a written contract cultivation method was established, strictly adhering to the use of organic fertilizers, reduced pesticides, and specified cultivation methods. Only Yamada Nishiki, grown using traditional techniques and air-dried naturally on rice racks, is used. After bottling, it is carefully aged for over 10 years in a storage room at -3°C before being shipped.