Takachiyo Bundle

$499

The most unique offering Sake Social has curated: The Takachiyo Ten Chapter Series allows the customer to go on a comparison journey. Now we don't suggest you try all ten brews in one day! But we do think you will enjoy trying each brew from the Takachiyo brewery and comparing the nuances of the rice varietal as presented in flavor and aroma. All ten brews are Junmai Ginjos with a rice polishing ratio of 59% and an ABV of 16%. The difference is that each is made with a different rice strain. To help you in your personal study, we provide you with a booklet describing the history and science of each rice varietal.

59 Takachiyo Ipponjime Chapter 1: The signature rice of Takachiyo (Ipponjimie) is combined with notes of peach, green apple, and muscat to produce a fluffy and light touch. Like all brews of the 58 Takachiyo series, the first offering has a brilliant aroma with a transparent sweetness that fades smoothly and leaves behind a pleasant flavor.

59 Takachiyo Aiyama Chapter 2: This brew presents a mild collection of rice, tomato water, mint, and sunflower notes. Enjoy a dry and savory brew that is both bright and tight. Peel back the cover and taste the dried fruit tones and rice cracker aromas that make this brew so unique.

59 Takachiyo Aimachi Chapter 3: Fresh and bright, this lively sake has notes of blackberry, strawberry, and mango, all of which smoothly complement each other. Chapter 3 is made using a combination of Aiyama and Omachi rice, which gives this brew an incredibly unique taste profile. The best part about this Aimachi sake is that with all the upfront flavor, the finish is smooth and quick.

59 Takachiyo Hanafubuki Chapter 4: Brewed with the special Hanafubuki rice, Chapter 3 presents a beautifully layered sake with notes of peach, honey, and mango. A hint of sharp dryness makes the aftertaste stark and clean. Zesty, tingly, and rich, this sake drinks many different ways yet the overall experience is still light and refreshing. 

59 Takachiyo Morinokumasan Chapter 5: Smooth and rich this brew has an incredibly diverse taste profile and a little zesty background kick to it. The first brew to utilize the rare Morinokumasan rice varietal, the strength of this sake rests in the richness of its many flavors and the essence of a unique "Margarita" note. 

59 Takachiyo Miyamanishiki Chapter 6: A smooth and dry brew with an extremely complex taste profile, what sets this sake apart from others is the questions it poses to the drinker. One second you might taste papaya, and in the next sip, you primarily taste nuts. The Myamanishiki rice type makes this brew incredibly mysterious and hard to get a read on; perfect for the true sake explorer.

59 Takachiyo Omachi Chapter 7: Be on the lookout for incredibly rich flavors including marshmallow, corn, and yeasty rice with Chapter 7, which uses the famous Omachi rice type as its main ingredient. This beefy brew specializes in bringing all of the roasted and full-bodied flavors together, and the end result is incredibly rich and solid in nature. 

59 Takachiyo Dewasansan Chapter 8: This brew is a collection of grapefruit, lemon custard, and a sweet nut aroma with a sexy sour profile. Incredibly lively with a fresh citrus taste note, this brew is both light and bursting with flavor. 

59 Takachiyo Kameno o Chapter 9: Sake made from Kamenoor rice has a subdued aromatic intensity, but a rich and citrusy flavor profile. It tends toward the dry side and is often earthy with umami that lingers on the palate.

59 Takachiyo Ai-Ippon Chapter 10: The final chapter of the series is filled with notes of rice cake, blueberry, and bubblegum aromas. Light and fresh, this brew features two of Takachiyo's most unique rice varietals (Ipponjime and Aiyama). Each sip tastes like brand new sake, provoking the drinker to find out what new flavor they may taste next. 

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Welcome to the Sake Social fountain of knowledge. In this section, you can read about the glorious history of sake, learn how sake is made, and shatter any sake misconceptions you may have in the “Need To Know “ and "Need to Forget" sections.

Simply put: sake is rice and water that has been fermented into an alcoholic beverage. Although sake drinks far more like wine, sake shares a similar brewing process to that of beer. This ancient libation has its roots in China, but it has become all Japanese. In fact, the word for sake in Japan is Nihonshu or “wine of Japan.” Brewers have been making sake in its current form for roughly 1,000 years, and today there are over 1,400 breweries producing anywhere between 15-25 product offerings each.

Think of wine, think of France? Think of beer, think of Germany? Think of tequila think of Mexico? Similarly, sake conjures up images of Japan. As French wines, German beers, and other libations have become commonplace in the American market, the time is here to elevate sakes profile so that the beverage is better accepted, appreciated, and understood. Currently over 800 sakes are registered in the US and more and more brews continue to make their way to our shores. As the sake market expands, consumers will be able to enjoy far more flavorful brews than the ones we have grown accustomed to—including those really harsh all-you-can-eat sushi bar sakes that are usually served warm.

While the similarities to wine and beer are many, sake is truly a unique beverage in a niche all its own. As you learn more about sake, you will recognize and taste a variety of flavors such as honeydew melon, strawberries, and white chocolate tones. Then it is important to remember that you are simply drinking rice and water. Therein rests the most amazing aspect about sake: rice and water can taste like so many delicate and expressive flavors.


Welcome to the world of sake—we have been waiting for you!

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