Prefecture: Aichi
Rice & polishing: Yamada Nishiki (Toku A district), polished to 30%
Style: Junmai Daiginjo
Food pairings: Wagyu, grilled eel, duck, aged cheeses
Taste: Mellow, deep, layered, matured complexity
Alc.: 16–17%
A blend of kurauchi (pure, untreated sake) from different years, each aged in refrigeration at the brewery for five years or more. Tae is the pinnacle of Gikyo's aged blends, with a mellow depth and layered complexity that only long, careful maturation can bring.
SMV: +2.5
About the brewery
Yamachu Honke Shuzou was founded in the mid-Edo period and brews in Aisai, Aichi, using underground water linked to Mt. Ontake, drawn from about 250 metres below the surface. Its guiding idea is to draw the fullest potential from carefully grown rice through hands-on craftsmanship, reflected in the Gikyo range of genshu bottlings.
