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Tatsuriki Junmai Ginjo Dragon Black Episode 2

Tatsuriki Junmai Ginjo Dragon Black Episode 2

兵庫県／本田商店

This Junmai Ginjo sake is made using 100% Hyogo Nishiki, a variety born from Yamada Nishiki and Nishikai 134, which was newly registered as sake rice by Hyogo Prefecture in 2011. This sake is made using Hyogo Nishiki instead of Yamada Nishiki, with the desire to "create a flavorful dry sake." The dry finish makes it a perfect match for delicately flavored fish dishes and sushi.

Specific name, etc.: Junmai Ginjo / ALC (%): 16.0 / Main ingredient: Hyogo Nishiki / Rice polishing ratio (%): 60 / Yeast: / Sake meter value: / Acidity: / Amino acid content: / Brewing year:

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥3,300
¥3,300
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Producer/Brewery ( Hyogo Prefecture/Honda Shoten (Tatsuriki) )

The Honda family is a sake brewery located in Himeji City, Hyogo Prefecture, which began its sake brewing business in 1921 after having been involved in sake brewing as general directors of Banshu Toji since the Genroku period. Their signature brand is "Tatsuriki."

Yamada Nishiki, the rice perfect for sake brewing that is essential for making ginjo sake, accounts for approximately 70% of the national production, and the highest quality "Tokujo" grade rice is produced almost exclusively in Hyogo Prefecture. The sake brewery is known for its commitment to using Yamada Nishiki rice from the Special A region of Hyogo Prefecture, and for having made a major contribution to the nationwide spread of Yamada Nishiki through the release of "Daiginjo Ryuriki Rice Whisper" in 1979.

Even today, we continue to brew sake based on the basic philosophy that "rice sake tastes like rice."

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