TATENOKAWA Extreme Ultra 8 Kyokugen

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.

At the table

• Seasonal seafood
• Vegetable dishes
• Lightly seasoned poultry
• Cheese

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