Een belangrijke sake die de Tanaka brouwerij mee op de kaart heeft gezet. In Miyagi geteelde Yamada Nishiki rijst vormt de basis van deze volgens de kimoto methode gebrouwen sake. Klassieke fruitigheid met peer, meloen en een beetje banaan in de neus, maar pit en levendigheid in de mond met een mooie fraicheur. Absoluut te proeven!

Tanaka
Throughout history, there are some regions where the sake industry developed stronger than others. Hyogo and Kyoto benefited from the proximity of the Imperial Court and the economic activity that developed around it. The North of Japan, on the other hand, was less interesting from an economic perspective, but still attracted many sake brewers thanks to the climate. Sake is very sensitive to temperature changes during the brewing process and as air conditioning and other cooling techniques where at the time not available, it was only possible to brew quality sake during the winters. In addition, Northern Japan is covered in tons of snow during the winter, given brewers an ideal source for pure water. 

Sake has been brewed in Miyagi prefecture for 500 years, with a focus on quality as a common thread through this centuries-old tradition. Miyagi's sake is characterized by its dry, linear impression, and quality brewers use only locally grown rice. The Tanaka brewery is relatively recent in origin and was founded in 1789 by Tanaka Rinbei. However, the approach here is resolutely traditional. For instance, the brewery was the first in Miyagi to start brewing sake according to the Kimoto method. The emphasis here is also on Junmai sake in order to emphasize the pure character of Miyagi.