Tatenokawa Junmai Daiginjō Shuryū

Tatenokawa Junmai Daiginjō Shuryū (楯野川 純米大吟醸 主流) is made of Yamadanishiki rice and Yamagata KA yeast, which has strong fermentation power and produces a mellow aroma reminiscent of refreshing fruit. The Yamadanishiki gives it a strong flavour and a long aftertaste. It goes well with strong flavours, sweet and spicy stewed fish or strongly aromatic blue cheese.

Brewmaster's comment:

Tatenokawa Brewery is nestled in Sakata, a city in the northwest of Yamagata Prefecture that boasts the region's most crucial port—surrounded by the Sea of Japan and Mount Chokai, the brewery crafts exquisite sake from the finest Shonai rice and pristine spring water. The cityscape is dominated by the verdant rice fields of the Shonai Plain and the Mogami River that flows through it.

The brewery's history dates back to 1832, when Heishiro, the founder, was inspired by a retainer of the Uesugi clan to start making sake with the exceptional local water. In 1854, the Sato family established Tatenokawa Brewery in Sakata and continued the tradition of sake production for 190 years. In October 2021, Tatenokawa Brewery announced its revival of sake made from Sobei Wakasa, an indigenous sake rice variety from Shonai and the ancestor of Kamenoo. In May 2022, Tatenokawa introduced Soryu, a low-alcohol seasonal sake perfect for summer, made from Yamadanishiki, a premium sake rice.