On the palate, it combines sweet and sour flavors with “yogurt-like aromas and taste” derived from lactic acid fermentation. The sake is light, refreshing, and highly approachable—a new style of sake brewed with creative flexibility, inviting you to savor it slowly.
Lactic acid fermentation, round two! Last year, the brewery first experimented with introducing winemaking techniques—malolactic fermentation. The result was a sake with an intriguingly wine-like character, reminiscent of white wine, which became especially popular among female consumers.
This year, once again led by young female brewers, the aim is to create a sake that even those who usually don’t drink sake will enjoy. With that intention, they have challenged themselves once more to craft a new expression of sake.
Product Name: Tatenokawa Junmai Daiginjo MALOLAC
Grade: Junmai Daiginjo
Polishing Rate: 50%
Rice Type: Dewasansan (Yamagata Prefecture)
Alcohol: 13% Vol
Brewery Prefecture: Yamagata (Tatenokawa Inc.)
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