Toji carefully selected Koshitanrei as the koji (rice that is converted to glucose) and KoshiIbuki as the kakemai (rice used in fermentation). Both types of rice have subtle taste profiles that pair well with any food, especially oil based dishes like Chicken Karaage and Unagi Kabayaki with Sansho pepper. It has a transformative taste on the palate! This is an amazing well-balanced sake that has a faint yogurt aroma and high umami with a crisp finish. Katafune is served at high-end Michelin star restaurants in California's Bay Area. Thank you Takeda-san for sharing your insights into this incredible creative process!
Rice: Koshitanrei & Koshiibuki
Rice polishing percentage: 65%
Sake Meter value: -4
Size: 720ml/ 24.35oz
Check out my interview with Toji Takeda on Instagram...