Tatsuriki Tokubetsu Junmai Red Dragon 720ml | ūü¶ÜThe Bow Tie Duck Manila
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Tatsuriki Tokubetsu Junmai Red Dragon

Richly Umami

Tatsuriki’s Drag­on series caters to dif­fer­ent palates, and their Red Drag­on, evoca­tive of its name, is best served warm.

TAST­ING NOTES FROM THE CURATOR

This tra¬≠di¬≠tion¬≠al medi¬≠um-dry sake has an impres¬≠sive¬≠ly strong fla¬≠vor, full of the refined after¬≠taste of 100 per¬≠cent organ¬≠ic Yama¬≠da Nishi¬≠ki rice from the Hyo¬≠go pre¬≠fec¬≠ture. It has a pleas¬≠ant min¬≠er¬≠al¬≠i¬≠ty and sharp¬≠ness to it, topped off with the aro¬≠ma of roast¬≠ed almonds. This toku¬≠bet¬≠su Jun¬≠mai sake‚ÄČ‚ÄĒ‚ÄČbrew¬≠ing using only rice, water, yeast, and koji‚ÄČ‚ÄĒ‚ÄČuses the time-inten¬≠sive kimo¬≠to method of yeast starter pro¬≠duc¬≠tion, the key to its well-struc¬≠tured, uma¬≠mi-rich taste.

PREPA­RA­TION OR PAIRINGS

This sake, best served at 48¬įC, stands up to stronger fla¬≠vors than most oth¬≠ers, going from the sim¬≠mer¬≠ing niimono to prime beef sukiya¬≠ki and smoky yak¬≠i¬≠tori. It goes well with the more pow¬≠er¬≠ful fish tastes like cod and can be drank with West¬≠ern dish¬≠es such as truf¬≠fled pork or game meats. 

THE HEIGHT OF JAPAN­ESE BREWING

Tat¬≠suri¬≠ki Sake is one of the high¬≠est respect¬≠ed in Japan. They are espe¬≠cial¬≠ly known for their 4 kodawari‚ÄČ‚ÄĒ‚ÄČthe uncom¬≠pro¬≠mis¬≠ing and relent¬≠less pur¬≠suit of per¬≠fec¬≠tion. They use only the high¬≠est-qual¬≠i¬≠ty Yama¬≠da Nishi¬≠ki rice, brew¬≠ing with the lat¬≠est avail¬≠able tech¬≠nol¬≠o¬≠gy to con¬≠tin¬≠u¬≠ous¬≠ly sat¬≠is¬≠fy an ever-grow¬≠ing Japan¬≠ese and inter¬≠na¬≠tion¬≠al clientele.

Storage Instructions

Store unopened sake upright in a dark place, at a cool room tem¬≠per¬≠a¬≠ture, ide¬≠al¬≠ly at about 12 to 15¬įC. If you wish to drink your sake chilled, place it in the refrig¬≠er¬≠a¬≠tor the night before con¬≠sump¬≠tion. Opened bot¬≠tles should always be kept refrig¬≠er¬≠at¬≠ed. If you lat¬≠er wish to drink your sake at room tem¬≠per¬≠a¬≠ture, place the por¬≠tion you want into a small pour¬≠ing ves¬≠sel and leave that out on the counter at least 3 hours before con¬≠sump¬≠tion. Gen¬≠er¬≠al¬≠ly, sake should be con¬≠sumed with¬≠in one year of the bot¬≠tling date, but when prop¬≠er¬≠ly stored, it can sur¬≠vive up to 2 years. An open bot¬≠tle of sake must be con¬≠sumed with¬≠in 2 to 3 weeks.

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