Tatenokawa
Tatenokawa is one of the historic sake brands, with over 180 years of history behind it. Its origins date back to 1832, when the head of the Uesugi clan first visited the Shonai area. He was favorably impressed by the beauty of an unspoiled landscape, characterized by the presence of numerous springs of pure water, ideal for producing sake. In 1854, Heishiro began producing the famous fermented beverage, and the following year, the Tatenokawa brand was created, which still characterizes the company's products today. Since then, sake production has continued over the centuries, always faithful to ancient traditions, becoming one of the most famous and popular sake brands in the world.
The century-old history of Tatenokawa has helped grow and spread the knowledge of sake beyond the borders of Japan. After consolidating its presence in the domestic market, Tatenokawa labels have progressively managed to conquer major foreign markets, introducing the essence of Japanese culture. Today its products are exported. Not only to Asian countries but also to Europe, North America, and Australia. Thanks to this widespread commercial policy, sake has transformed from a Japanese national beverage into a globally recognized excellence, increasingly appreciated by a public of enthusiasts who love its original and pure taste.
The production of sake follows the traditional processing method, according to the oldest artisanal practices, which represent a sort of true ritual. At the base is high-quality rice of the sakamai variety, characterized by a rather large grain. The rice is polished, and the grain that remains after polishing is called Seimaibuai: the lower the remaining percentage, the purer the rice, and thus the more precious the sake. Once the polishing phase is completed, the rice rests for a few weeks. It is then washed to remove all impurities and soaked for a short period. The processing continues with blanching, and then 20% of the rice is sprinkled with koji, a fungus present on rice plants, before proceeding to the preparation of shubo and the subsequent fermentation. The final phase involves the pressing of the sake and the filtration.
Tatenokawa is one of the historic sake brands, with over 180 years of history behind it. Its origins date back to 1832, when the head of the Uesugi clan first visited the Shonai area. He was favorably impressed by the beauty of an unspoiled landscape, characterized by the presence of numerous springs of pure water, ideal for producing sake. In 1854, Heishiro began producing the famous fermented beverage, and the following year, the Tatenokawa brand was created, which still characterizes the company's products today. Since then, sake production has continued over the centuries, always faithful to ancient traditions, becoming one of the most famous and popular sake brands in the world.
The century-old history of Tatenokawa has helped grow and spread the knowledge of sake beyond the borders of Japan. After consolidating its presence in the domestic market, Tatenokawa labels have progressively managed to conquer major foreign markets, introducing the essence of Japanese culture. Today its products are exported. Not only to Asian countries but also to Europe, North America, and Australia. Thanks to this widespread commercial policy, sake has transformed from a Japanese national beverage into a globally recognized excellence, increasingly appreciated by a public of enthusiasts who love its original and pure taste.
The production of sake follows the traditional processing method, according to the oldest artisanal practices, which represent a sort of true ritual. At the base is high-quality rice of the sakamai variety, characterized by a rather large grain. The rice is polished, and the grain that remains after polishing is called Seimaibuai: the lower the remaining percentage, the purer the rice, and thus the more precious the sake. Once the polishing phase is completed, the rice rests for a few weeks. It is then washed to remove all impurities and soaked for a short period. The processing continues with blanching, and then 20% of the rice is sprinkled with koji, a fungus present on rice plants, before proceeding to the preparation of shubo and the subsequent fermentation. The final phase involves the pressing of the sake and the filtration.
