Tatenokawa Inc.

Tatenokawa – The Art of Sake Since 1832

Tatenokawa is one of Japan’s historic sake brands, with over 180 years of tradition. Its origins date back to 1832, when the head of the Uesugi clan first visited the Shonai area and was captivated by its pristine landscape, enriched by pure spring water – an ideal environment for sake production.

In 1854, Heishiro began producing sake, and the following year the Tatenokawa brand was officially established. Since then, production has never ceased, remaining faithful to artisanal methods and making Tatenokawa one of the most renowned names in the world of sake.

After gaining recognition in the domestic market, Tatenokawa successfully expanded abroad. Today its labels are exported not only across Asia, but also to Europe, North America and Australia, turning sake into a global excellence appreciated by enthusiasts for its authentic and pure taste.

Production Process

The production follows traditional craftsmanship. At the base is sakamai rice, known for its large, high-quality grains. After polishing, the remaining percentage is called seimaibuai: the lower it is, the purer the rice, and the more refined the sake.

The rice rests for several weeks, then is washed, soaked, and steamed. About 20% of the grains are then sprinkled with koji, a fungus naturally present on rice plants, which enables saccharification. The preparation of the shubo (starter mash) and fermentation follow, before the sake is pressed and filtered, acquiring its unique character: elegant, pure and harmonious.