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Takeda Shuzo, Katafune Junmai Sake
Takeda Shuzo, Katafune Junmai Sake
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More About Takeda Shuzo, Katafune Junmai Sake
More About Takeda Shuzo, Katafune Junmai Sake
A lovely example of the richer, more rounded side of Niigata sake. Made by Takeda Shuzo in Joetsu, Katafune Junmai uses Koshi-Tanrei for the koji rice and Koshi-Ibuki for the brewing rice, polished to 60% and 65% respectively. Rather than chasing the light, ultra-dry style often associated with Niigata, the brewery deliberately makes a fuller, sweeter umakuchi sake with plenty of rice character.