To benefit from the koshu categorization, sake must be matured for at least 3 years causing an evolution of the robe from pale to golden yellow or amber color and taste notes reminiscent of Madeira wine, sherry, with touches of caramel, vanilla…
The Maillard reactions between the sugars and amino acids naturally present in sake explain this evolution throughout maturing.
Legendary Shinriki sake rice is rehabilitated with this Tatsuriki Junmai sake.
This long-ripened sake is made with 100% Shinriki rice and a koji ratio 3 times higher than normal using a special and secretly preserved long ripening process.
This sake is matured to obtain rich, sweet aromas with a sweetness reminiscent of figs, honey, vanilla, and dried fruits.
Our perfect pairings : duck breast, venison, iberico bellota ham, Bigorre black ham, creamy bottarga, roasted pineapple, flambéed banana, chocolate tart, fig tart, figs baked in butter, apple baked in butter, blue cheeses, terrines and escalopes of foie gras .