TATENOKAWA Extreme Ultra 8 Kyokugen
Hyogo Yamada Nishiki milled in-house to 8% over some forty days, with the moromi held to 0.1°C. Tatenokawa’s flagship, leaving umami and a fine finish beyond its clarity.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Forty days of polishing, and the clarity beyond it
Hyogo-grown Yamada Nishiki rice is milled in-house over roughly 40 days, polished down to 8% of the original brown-rice weight. Milling too fast generates friction heat that damages the rice, so the process approaches the starchy core slowly, over time.
The small-batch moromi (fermenting mash) is controlled in increments of 0.1℃. Off-notes are pared away without thinning the umami, building toward floral aromatics, a clear structure and a pale, beautiful finish. Even the label, made with Yamagata’s Miyama washi paper, reflects the brewery’s precision.
Pear and white peach, a polished clarity, a beautiful finish
A showy yet restrained aroma reminiscent of pear, white peach and melon. The texture carries a striking clarity, with the rice’s umami spreading gently from beneath it. The structure is well defined, and the aftertaste settles dry, leaving only a quiet finish behind.
That quiet finish is what remains once everything else has settled.
Founded 1832, everything staked on Junmai-Daiginjo
Tatenokawa Sake Brewery was founded in 1832 in Sakata, Yamagata Prefecture. In 2010, under sixth-generation owner Junpei Sato, it became the first brewery in Yamagata to convert its entire production to Junmai-Daiginjo, refining every stage from contract-grown rice and in-house milling through to small-batch brewing.
Born in 2013, Kyokugen (“Extreme”) is the flagship that symbolises that decision. Rather than pursuing a high polishing ratio for its own sake, it marks a culmination for Tatenokawa — precision compounded across rice, milling, fermentation and design alike.
A clear aroma that bridges dairy and soy fat
The brewery officially recommends pairing this sake with Kyoto-style yuba, blue cheese and Gouda — the transparent character produced by polishing the rice to 8% resonates quietly with the gentle fat of soy and dairy. Starting from that anchor, we add three further directions drawn from the confirmed melon, pear and white peach notes in the aroma.
Food-pairing literature also records blue cheese as a documented partner for sake — the dairy fat and cheese character connect naturally with a rich, umami-driven character.
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