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Ishii Junmai Takatsu

Ishii Junmai Takatsu (石井 純米 たかつ) is made of Miyamanishiki rice from Nagano Prefecture milled to 60%. It is a "tanrei dry", a mild yet dry Junmai with an SMV of 9.
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Sake specs

Prefecture
Kanagawa (神奈川)
Rice type
Miyama Nishiki (美山錦)
Polishing rate (semaibuai)
60%
Alcohol content
15%
SMV
+9
Ishii Junmai Takatsu (石井 純米 たかつ)

Ishii Junmai Takatsu (石井 純米 たかつ) is made of Miyamanishiki rice from Nagano Prefecture milled to 60%. It is a "tanrei dry", a mild yet dry Junmai with an SMV of 9. Brewed by Ishii Shuzō in Ashigara, the label design is dedicated to Takatsu, a township in western Kawasaki, displaying the symbols of Takatsu, the "ume" (plum tree), and the narcissus (水仙 Suisen).


Ishii Junmai Takatsu (石井 純米 たかつ) iIshii Junmai Takatsu (石井 純米 たかつ) Ishii Junmai Takatsu (石井 純米 たかつ) Ishii Junmai Takatsu (石井 純米 たかつ)g Ishii Junmai Takatsu (石井 純米 たかつ) Ishii Junmai Takatsu (石井 純米 たかつ) Ishii Junmai Takatsu (石井 純米 たかつ) Ishii Junmai Takatsu (石井 純米 たかつ)

About the brewery

Brewery
Ishii Shuzō
Name in Japanese
石井醸造
Address
954 Kamiōi, Ōimachi, Ashigarakami-gun, Kanagawa 258-0016
Phone
0465-82-3241
Website
Online store
ishii-logo.png
Ishii Shuzō, founded in 1871, is located in the Ashigara Plain in western Kanagawa Prefecture, blessed with abundant water and greenery, and surrounded by the Tanzawa and Hakone mountain ranges. The brewery's flagship sake, Soga no Homare (曽我の誉), is named after a place associated with the Soga brothers and has long been popular with the local people. The sake is made during the plum blossom season (a Soga plum grove is nearby) and attracts many tourists every year when the new sake is ready to drink. The sake is made using carefully selected rice and Sakawa water (酒匂の水) and the traditional four-stage brewing process.

Ishii Shuzō uses Yamadanishiki from Hyōgo Prefecture, considered a leading type of sake rice, polished to 40% for Daiginjō, Ōmachi from Okayama Prefecture for Ginjō and Miyamanishiki from Nagano Prefecture for Junmai.

The brewing water is drawn from 50 metres underground from the Tanzawa mountain range and is slightly hard. When hard water is used in the brewing process, the minerals (potassium and magnesium) make the yeast more active and alcoholic fermentation proceeds faster, resulting in a dry solid sake, while when soft water is used, fermentation proceeds gently, resulting in a milder sake. As the sake is characterised by the rich taste produced by the four-stage brewing process, well-seasoned food is recommended.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
We found this bottle at a sakaya in Takatsu. I am sure this is the only place to sell Ishii's "Takatsu" label. It has a nose of dried fruits (apricots and figs) and narazuke. Earthy and bitter attack with herbal notes and a delicate balance of tender sweetness and refreshing acidity. Mellow, dry, with a medium body. Slightly spicy finish. Although it has a woody and damp aroma and is a little rough around the edges, it is an unpolished gem.

Ishii Junmai Takatsu
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Table of contents

sake information

Category
Junmai
Added by
JREF
Views
967
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒258-0016 神奈川県足柄上郡大井町上大井954

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