田人馬 JAPANESE SAKE TA-ZIN-BA

Tazinba KURO 2022

Since 1645
“Shoutoku Shuzo” the historic brewery in Kyoto, Fushimi district,
bring out the taste of the rice itself and enhance natural flavors.

¥121,000

Type of sake
Kimoto Zukuri
ingredient
Rice, Malted rice
Rice producing area
Tottori, Niigata
Rice polishing rate
75%
Alcohol
16%
Brewing date
April, 2022
Brewer
Shoutoku Shuzo(Kyoto)
Volume
720ml

TEL:080-9287-1411 E-mail>>

Description

Shoutoku Shuzo
Brewery
I aimed for a simple and wild taste that is not found in ordinally existing Japanese Sake flavor since we use this specially grown rice in the horse plowing rice fields.
In order to achieve the goal, I did not polish the rice that much and kept the fermentation temperature higher than traditional procedure by choosing the Kimoto method which is one of the traditional method of brewing Sake with natural bacteria such as natural lactic acid bacterium.
As a result, “Tazinba” has the unique combination of sweetness and string touch of acidity from organic acids and rich in umami flavors from peptides.
“Tazinba” is bottled after carefully heated for pasteurization. The taste will improve more with long term aging process.
The great aged taste will be greatly anticipated in the long-term ageing process of 1 to 2 years or more.
これはお酒です。
20歳未満の者の飲酒は法律で禁止されています。

Tazinba KURO 2022_2022

¥121,000(税込)

数量:
Type of sake
Kimoto Zukuri
ingredient
Rice, Malted rice
Rice producing area
Tottori, Niigata
Rice polishing rate
75%
Alcohol
16%
Brewing date
April, 2022
Brewer
Shoutoku Shuzo(Kyoto)
Volume
720ml

TEL:080-9287-1411 E-mail>>

Shoutoku Shuzo
Brewery
I aimed for a simple and wild taste that is not found in ordinally existing Japanese Sake flavor since we use this specially grown rice in the horse plowing rice fields. In order to achieve the goal, I did not polish the rice that much and kept the fermentation temperature higher than traditional procedure by choosing the Kimoto method which is one of the traditional method of brewing Sake with natural bacteria such as natural lactic acid bacterium. As a result, “Tazinba” has the unique combination of sweetness and string touch of acidity from organic acids and rich in umami flavors from peptides. “Tazinba” is bottled after carefully heated for pasteurization. The taste will improve more with long term aging process. The great aged taste will be greatly anticipated in the long-term ageing process of 1 to 2 years or more.
これはお酒です。
20歳未満の者の飲酒は法律で禁止されています。

Tazinba SHIRO 2021

“Tsunan Sake Brewery” which is local to the rice field
brewing with signature technique of polishing rice
“Junmai Daiginjo” inspired in mountain streams and delicate snowflakes

¥110,000(税込)

Tazinba KURO 2021

Since 1645
“Shoutoku Shuzo” the historic brewery in Kyoto, Fushimi district,
bring out the taste of the rice itself and enhance natural flavors.

¥132,000(税込)

Tazinba SHIRO 2022

“Tsunan Sake Brewery” which is local to the rice field
brewing with signature technique of polishing rice
“Junmai Daiginjo” inspired in mountain streams and delicate snowflakes

¥39,600(税込)

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