Takatenjin Soul of the Sensei Junmai Daiginjo Sake (720ML)

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    Takatenjin Soul of the Sensei Junmai Daiginjo Sake (720ML)  Front Bottle Shot
    Takatenjin Soul of the Sensei Junmai Daiginjo Sake (720ML)  Front Bottle Shot Takatenjin Soul of the Sensei Junmai Daiginjo Sake (720ML)  Front Label

    Product Details


    Varietal

    Region

    Producer

    Size
    720ML

    ABV
    16.8%

    Features
    Screw Cap

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    Somm Note

    Winemaker Notes

    This sake commemorates the life of the previous Toji who was a Brew Master Sensei and one of the "Four Guardians of Heaven" from the prestigious Noto Toji Guild. The brewery continues its former sensei's traditions with this clean, dry and rich brew which is considered one of Japan's most highly regarded sake. A rare combination of concentrated fruit aromatics and dry mouthfeel in a Junmai Daiginjo.

    Aromas of honeydew melon, green apple and muscat grape.

    Try with tuna, prawns, and goat cheese dishes.

    Takatenjin

    Takatenjin

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    Takatenjin, Japan
    Takatenjin Takatenjin Brewery  Winery Image
    Takantenjin Soul of the Sensei is a special Junmai Daiginjo brewed in memory of former Takatenjin Master Toji Shokichi Hase. Toji Hase worked tirelessly at the same brewery for over 40 years which in itself is surely an achievement worth honoring. He was also one of the four famous toji known as the "Four Guardians of Heaven” of the prestigious Noto Toji Guild. (Toji guilds are small groups of notable tojis whose main objectives are to educate and train successors, to refine skills, and to uphold and improve the reputation of the sake from their region.) The brewery continues its former sensei's traditions with this clean, dry and rich brew which is considered one of Japan's most highly regarded sake.
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    Saké with the highest milling requirement at 50%, so that 50% of each grain of rice remains unmilled, is called Junmai-Daiginjo. It is, just like Junmai and Junmai-Ginjo, made up solely of water, koji mold, yeast and rice. The categories of saké are established not by rice variety, but by polishing or milling percentages; this category is the highest.

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    The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.

    VNCTSS_0 Item# 121426

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