TATSURIKI

The nose on this traditionally pole-rammed sake is a nice collection of nuts, nougat, cream, and steamed rice. What is a pole-rammed sake? It’s a brew that requires a ton of extra work – smashing the steamed rice into a paste – to promote naturally occurring lactic acid to help with fermentation. Some breweries “cheat” and use an automatic power drill, but traditional Kimoto sake is made with a long pole with a paddle attached to the end to mash the steamed rice in a small barrel. It’s a cool process and a labor of love. The result is a sake that has a certain more depth to it. This sake is rich, layered and has a great creamy nuttiness to it.