What's new

Tanaka Kimoto Manutsuru Tokubetsu Junmai

A Tokubetsu Junmai produced of Kura no Hana rice in accordance with the traditional kimoto brewing technique.

Welcome to our Japan community!

A discussion forum for all Things Japanese. Join Today! It is fast, simple, and FREE!

Sake specs

Prefecture
Miyagi (宮城)
Rice type
Kura no Hana (蔵の華)
Polishing rate (semaibuai)
60%
Alcohol content
15%
SMV
+2.0
Acidity
2.0
The Tanaka Kimoto Manutsuru Tokubetsu Junmai (真鶴生モト特別純米酒) is produced of Kura no Hana (蔵の華), a shuzokotekimai (brewing rice) native to Miyagi Prefecture that was registered in 2000, polished down to 60%. For its Tokubetsu Junmai, Tanaka Shuzou employs the traditional kimoto method (see below). The rich kimoto flavour is enhanced when warmed as the moderate sourness emerges best when heated.

manutsuru-kimoto-01.jpg


manutsuru-kimoto-02.jpg manutsuru-kimoto-03.jpg manutsuru-kimoto-04.jpg

tanaka-shuzoten.jpg

About the brewery

Brewery
Tanaka Brewery
Name in Japanese
田中酒造店
Address
88-1 Nishimachi, Kami, Kami District, 981-4251, Miyagi Prefecture
Phone
0229-63-3005
Website
Tanaka Shuzōten (田中酒造店) is located in the Nakashinden area of the Kami District, Miyagi Prefecture, on a rich fertile plain, moistened with snow melting water from the Ōu Mountains (奥羽山脈), an area famous for its sake brewing. The brewery was founded by a dry goods dealer of the powerful Date clan, Tanaka Rinpei (田中林兵衛) in 1789. Tanaka Shuzōten implemented a variety of new initiatives in sake production, which resulted in a revival of kimoto brewing which lay dormant for some 67 years. The kimoto method poses quite a challenge even to experienced tōji (brewmaster) and was re-established by trial and error based on literature from the Edo period (1603-1868). Kimoto Junmai-shu is sake with good acidity, a firm taste, and a delicious flavour. After over a decade since the revival of the traditional method, Tanaka Shuzōten is the only brewery in Miyagi Prefecture employing the traditional method. Other initiatives include the Junmai Ginjō "Amane", a collaboration with a Japanese inn in Higashi-Naruko Onsen.

Latest reviews

"Hand-made" sake
Colour / hue
Pale Yellow
Clarity
Clear
This Tokubetsu Junmai is produced according to the Kimoto method, a traditional way of preparing the starter mash that involves using wooden poles to mix the mash. It has an intensive nose of boiled rice and koji with hints of caramel. A very complex taste paired with a light texture. Slightly spicy finish. One of the best Tokubetsu junmai we have had so far.
Upvote 0

Comments

There are no comments to display.

sake information

Added by
JREF
Views
980
Watchers
1
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒981-4251 宮城県加美郡加美町字西町88-1

More in Tokubetsu Junmai

More from JREF

Top Bottom