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Choryo “Yoshinosugi no Taru Sake”
Choryo “Yoshinosugi no Taru Sake” front label
Choryo “Yoshinosugi no Taru Sake” Thumbnail
Choryo “Yoshinosugi no Taru Sake” front label Thumbnail

Choryo “Yoshinosugi no Taru Sake”

Nara prefecture

$28.00 
$26.60 member price
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As fresh as forest air

“Taru sake” is sake stored in wooden vats that takes on a pleasant, woody aroma. In this case, Japanese cedar called Yoshinosugi from a sustainable forest in Nara is used. Traditionally used for celebrations and special occasions, taru sake is quite arduous to make today, but this one is bottled for everyday celebrations. Enjoy this mouthwatering sake and immerse yourself in its bright yet calming effect.

Characteristics

Brand Choryo
Brewery Choryo Brewing Company
Category Futsushu
Subcategory N/A
Taste Profile Light & Sweet
Rice variety Rice-grown-in-Japan
Yeast variety Association No. 7,  Association No. 9
Alcohol 15.0%
RPR ? N/A
SMV ? 0
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Choryo “Yoshinosugi no Taru Sake” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Choryo “Yoshinosugi no Taru Sake” - Nara prefecture

Choryo is made in Nara prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Cedar

    Cedar

  • Lemon

    Lemon

  • Black Pepper

    Black Pepper

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

  • Veggies

    Veggies

Choryo Brewing Company

Although the brewery was founded in Nara in 1979, their story starts in 1923 when founder Iida Teiichi, the seventh child in a sake brewing company, started a small retail shop near Osaka City. Now Iida Group owns many businesses including Choryo Brewing Company. Their passion is in preserving Japan’s cultural heritage, which you can see in how they’ve kept the tradition of taru sake. They opened Choryo Brew Park in the spring of 2022, so we encourage you to go visit and check out their delicious food and beverages yourself.

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