Tatsuriki Tokubetsu Junmai Red Dragon
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 traditional medium-dry sake has an impressively strong flavor, full of the refined aftertaste of 100 percent organic Yamada Nishiki rice from the Hyogo prefecture. It has a pleasant minerality and sharpness to it, topped off with the aroma of roasted almonds. This tokubetsu Junmai sake—brewing using only rice, water, yeast, and koji—uses the time-intensive kimoto method of yeast starter production, the key to its well-structured, umami-rich taste.
PREPARATION OR PAIRINGS
This sake, best served at 48°C, stands up to stronger flavors than most others, going from the simmering niimono to prime beef sukiyaki and smoky yakitori. It goes well with the more powerful fish tastes like cod and can be drank with Western dishes such as truffled pork or game meats.
THE HEIGHT OF JAPANESE BREWING
Tatsuriki Sake is one of the highest respected in Japan. They are especially known for their 4 kodawari—the uncompromising and relentless pursuit of perfection. They use only the highest-quality Yamada Nishiki rice, brewing with the latest available technology to continuously satisfy an ever-growing Japanese and international clientele.
Store unopened sake upright in a dark place, at a cool room temperature, ideally at about 12 to 15°C. If you wish to drink your sake chilled, place it in the refrigerator the night before consumption. Opened bottles should always be kept refrigerated. If you later wish to drink your sake at room temperature, place the portion you want into a small pouring vessel and leave that out on the counter at least 3 hours before consumption. Generally, sake should be consumed within one year of the bottling date, but when properly stored, it can survive up to 2 years. An open bottle of sake must be consumed within 2 to 3 weeks.