Himeji, Hyogo prefecture was founded in 1835, currently managed by its 6th generation. Our sake was made and offered to Lord of Himeji Castle (now one of the UNESCO World Heritage Sites) who presented the brewery with a plague written by the lord of the castle himself. The rice used in making the sake is grown by contract farmers in Hyogo Prefecture (Yamadanishiki and Kamenoo) themselves. With the use of the pure and natural water from the Yumesaki River, which has been flowing near the brewery ever since it was founded.
We are one of five sake breweries that are still using the 400-year-old Ishikakeshiki Tenbinshibori (Rock balance sake press) method.
Tanaka Shuzo Junmai Daiginjo Kame-No-Kou 22
It has a beautiful nose showcasing peach and white flowers. On the palate, it displays subtle sweetness with prominent mineral and fir. Recommended to serve at 12℃ in a wine glass, and pair with abalone and white beet mousse. Comes with a wooden box.
- Rice Type: 100% Kamenoo
- Rice Polishing Ratio: 22%
- Sake Meter Value: +2
- Acidity: 1.5
Tanaka Shuzo Tokubetsu Junmai Shu Chateau Shirasagi 65
Displays elegant nose with papaya aromas on the front and notes of fennel, vegetal, white radish, turnip. On the palate, it is round and smooth with yellow fruits, apricot, melon and exotic fruits. Recommended to serve at 14℃ in a wine glass, and pair with Spanish Paella with gambas.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 65%
- Sake Meter Value : -10
- Acidity : 1.6
Tanaka Shuzojo Kimoto Junmai Ginjo Shirasagi no Shiro
Pale and lemon colour, with few tears and beautiful brilliance. The nose is discreet at the opening, fine notes of banana, aged cheese, herbs and spices, seaweed, mineral.
Medium body and Mid-palate is fruity/floral, cereals/ grains. Packaged with spice flavors and sophisticated fruit flavors
Pairing: Potato salad, cumin, cervelat, old-fashioned mustard.
Recommended serving temperature 15℃.
- Rice type : Yamadanishiki [GI Harima Certified]
- RPR : 55%
- Alcohol : 16%
- SMV : ±0
- Acidity : 1.6
- 2022 Kura Master Gold Medal
- 2022 International Wine Challenge Silver Medal
Tanaka Shuzojo Junmai Daiginjo Shirasagi no Shiro Kotobukikame
Clear and very bright, with reflections blue-silver. The nose is purity, great precision, notes of chalk, white rock, flowers of acacias, very beautiful definition.
The mouth is surprising in structure and presence and contrasts with the nose; nice volume and beautiful mineral presence that even provokes a perception of fine and delicate bitterness that brings relief to the end of the mouth
Pairing : a royal lobster ,Farmhouse and half cooked, for a great moment of gastronomy.
Recommended serving temperature 14℃ carafe.
- Rice type : Kamenoo
- RPR 6%
- Alcohol : 16%
- SMV : +2
- Acidity : 1.5
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro Enmusubi208
Clear and bright in colour with a delicate and elegant nose. It is well balanced on the palate with a long mineral finish. Recommended to serve at 12℃ in a wine glass, and pair with crab dishes and sea water jelly. Comes with a wooden box.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 20%
- Sake Meter Value: +2
- Acidity: 1.2
Tanaka Shuzo Daiginjo Shirasagi No Shiro 37
Displays good intensity and structure on the palate with smooth sensation of Honjozo. Recommended to serve at 14℃ in a wine glass. Recommended to serve at 14℃ in a wine glass, and pair with foie gras terrine and quince chutney.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 37%
- Sake Meter Value: +2
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro 38
Displays fresh and delicate aromas of leafy vegetables. It is refreshing and well-structured on the palate with a long lingering finish. Recommended to serve at 14℃ in a wine glass, and pair with creamy langoustine tartare citrus condiment. Comes with a wooden box.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 38%
- Sake Meter Value: +3
- Acidity: 1.2
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro Sengoku No Arcadia Kuroda Kanbei
Displays fresh and elegant aromas of fennel, leafy vegetables, and herbs on the nose. It is crisp and refreshing with mineral bitterness on the front and subtle sweetness on the finish. Recommended to serve at 14℃ in a wine glass, and pair with sea urchins fennel jelly.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 47%
- Sake Meter Value: 0
- Acidity: 1.4