Good sake is always made from good rice. Honda Shoten followed this advice and uses Yamada Nishiki rice, sourced directly from local farmers, to craft this luxurious sake. Before brewing, the rice is milled for two days and nights, till its just a tiny pearl. Well worth the wait, this sake’s gold-flaked charm is backed up by a rich, creamy flavor and calm aroma. A few sips will carry you back, like a breeze rustling through the rice fields.
Tatsuriki is brewed in Hyogo Prefecture in the Kinki region.
As far as sake rice goes, Yamadanishiki is king, and within Yamadanishiki there are various rankings. Honda Shoten only uses the best of the best—top quality rice grown in Hyogo prefecture’s Miki City and Kato City. This is the basis of their art, and they only will use this top tier rice. Their sake’s names bear the names of the farms that they source their rice from.