Ryusei Takehara Hattan Nishiki 2023 Test Brew

Made with 100% Hattan-nishiki rice from Takehara.
A Kimoto-style sake brewed using only
the microorganisms inhabiting our brewery.

The rice, the koji, the water,
and even the microorganisms involved in fermentation
all originate from Takehara.

Compared to the main production regions for Hattan-nishiki,
Takehara is a region with higher temperatures and ample sunshine.
The rice grown in this environment has a robust flavor, and
in harmony with our house-resident microorganisms,
it has resulted in a sake with depth and composure.

After a single pasteurization, it underwent about a year of constant-temperature bottle aging,
resulting in a sophisticated flavor profile
where acidity and umami are perfectly balanced.

With the 2023 brewing season,
this project has reached a natural turning point.

Tasting Note

The aroma is understated, with a gentle rise.
On the palate, a moist sweetness and the full-bodied umami
characteristic of Takehara Hattan-nishiki
spread smoothly.

Served chilled, the acidity is crisp and tight;
warmed, the rice’s sweetness and umami
expand and soften.

Pair with ingredients that have a gentle umami,
such as simmered seafood, egg dishes,
or dishes featuring mushrooms.

Spec