Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Ichinokura “Tokubetsu Junmai” Taru
Ichinokura “Tokubetsu Junmai” Taru front label
Ichinokura “Tokubetsu Junmai” Taru Thumbnail
Ichinokura “Tokubetsu Junmai” Taru front label Thumbnail

Ichinokura “Tokubetsu Junmai” Taru

Miyagi prefecture

$39.00 
$37.05 member price
- +
Sign in to save for later
$39.00
Email me when available
Sign in to save for later

Smoky, barrel-stored sake

Yay! Another “taru sake,” a sake that is rested in barrels to take on the flavor and aroma of the wood. This one has a deep, smoky nuance, and comforts you like it’s time to relax. Whiskey lovers may lean more towards this one, and it’s great chilled, room temperature, slightly warmed or hot. It pairs well with buckwheat noodles, cooked mushrooms, hot pot and panko-fried shrimp.

Characteristics

Brand Ichinokura
Brewery Ichinokura
Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Sasanishiki,  Kura no Hana
Yeast variety Association No. 9 lineage
Alcohol 15.00%
RPR ? 60%
SMV ? 2
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Ichinokura “Tokubetsu Junmai” Taru is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Ichinokura “Tokubetsu Junmai” Taru - Miyagi prefecture

Ichinokura is made in Miyagi prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Cedar

    Cedar

  • Smoke

    Smoke

Recommended Pairing

  • Cheese

    Cheese

  • Seafood

    Seafood

  • Meat

    Meat

Ichinokura

Thirty miles north of Sendai in Miyagi prefecture, Ichinokura started in 1973 by combining four local premium sake breweries. Their policy hasn’t changed since its inception that all brewing processes must be done by hand. Sake brewing requires all human senses and the physical involvement of touching, tasting and smelling in the production; they believe this is the only way to brew high quality sake. Making the best sake with a new start was undoubtedly a challenge, but they’ve succeeded in creating multiple sensational products over the years and have become one of the best known breweries in Japan, maintaining a decades-long history of export as well.

Learn more

Customer reviews