AWARD : SAKE
TANIGAWADAKE Kokoro
谷川岳 心
Junmai
Specifications
- Ingredient
- Gohyakumangoku
- Country
- Japan
- Region
- Gunma
- Rice polishing
- 65%
- SMV
- +4
- ABV
- 15%
- Volume
- 720 ml
Gohyakumangoku polished to 70%, at 15% ABV.
An honest, everyday dry sake
TANIGAWADAKE Kokoro is a futsuu-shu — sake made from rice, rice koji and brewing alcohol, without a special designation. Gohyakumangoku is polished to 65%, finished at an SMV of +4 and 15% ABV. We introduce it plainly as what it is, not a junmai, and recommend it as a dry, easy-to-keep bottle for the everyday table.
The aim is a sake enjoyable enough to drink every day without tiring of it. Underground water from the Hotaka mountain range softens the texture, with rice umami and roundness underneath. Unpretentious and easy to live with, Kokoro is built for the everyday table.
How it tastes
The aroma is gentle. Within a clean, dry frame sit rice umami and the softness of the brewing water. The finish is crisp without turning sharp.
That balance between crispness and quiet rice umami holds steady throughout.
MIZUBASHO / TANIGAWADAKE · Nagai Sake Brewery · Gunma
Nagai Sake Brewery was founded in 1886 in Kawaba Village, Gunma Prefecture. Its story begins with first-generation brewer Shoji Nagai, who came upon the local water and built the brewery around it. The company has protected the surrounding forest that feeds its brewing water ever since, carrying forward the soft, mountain-water character it draws from.
MIZUBASHO pursues aromatic lift and range at the table, while TANIGAWADAKE offers a cleaner, everyday drinking style built around daily cooking. Both labels grow from the same Kawaba Village water, shaped into two distinct roles.
Verified international recognition
Cross-checked against each competition’s official results and Nagai Sake Brewery’s own published announcements; only entries that match this exact product name are listed here. Other labels, other specifications and domestic competitions are not included.
At the table
Its gentle aroma and dry finish stay out of the way of everyday dishes built on dashi, tofu, fish and vegetables.
- Sashimi of red-fleshed fish
- Chilled or simmered tofu
- Vegetable tempura
- Simmered dishes
Related products
Compare a closely related expression, a contrasting bottle and a reference from the same range.
Related stories
A Bacchus Global article on Nagai Sake Brewery, MIZUBASHO, the water of Kawaba Village and the Nagai Style.
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