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Tarusake |
Matured in Akita Cedar Barrels Tarusake was matured slowly in real Akita cedar barrels producing settle aromas and flavors of cedar. This unique sake has some sweetness initially with some pepper notes, a little bitterness and some detectable wood.
Kikusakari Sakes
Materials - The most important factor of Sake brewing is the quality of the rice. We polish rice, scraping off the proteins and fats that are unnecessary components for brewing. The grade of the sake is set by the quality of the polished rice. The highest class sake is called DAIGINJO, which is brewed with 50% polished rice. 30% polished is average for common sake brewing, but most of the products in Kuichi Syuzou are brewed with rice polished down 40% with the same standard as DAIGINJO.
Sake contains 80% water, and thus plays an important role in brewing sake. Kiuichi uses natural, hard water from a spring with water suitable for fermentation.
Awards
There are a lot of Sake-competitions in Japan with the most prestigious one held by the National Tax Administration. The National Tax Administration only judges sakes that are exclusively brewed for the competition. KIKUSAKARI sakes have received many prizes since the first display in 1988. 1988,1989,2001 Silver & 1990,1992,1998,1999 Gold.
The Magazine "TOKUSENNGAI" holds a yearly sake-competition. KIKUSAKARI KURAKAGAMI DAIGINZYOU was chosen to remarkable first rank in January of 2000.
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Picture: Tarusake 720mL bottle label.
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