Inishie : Tatsuriki 2010

Tasting characteristics and advice for Inishie’s Tatsuriki 2010

Tasting

Nose

The nose reveals aromas reminiscent of Madeira, raisin, white tobacco and chestnut honey, expressing an enchanting sweetness typical of aged sakes.

Palate

On the palate, notes of caramel and maple syrup unfold with a tannic texture, accompanied by hints of red shiso, Madeira and sage. The aromatic complexity gradually blossoms across the palate.

An exceptional koshu from the Hyōgo region of Japan

Inishie, a house specializing in the selection of koshu, vintage Japanese sakes

Founded in 2017 by Yasumura, Inishie stands out as a Japanese house specializing in the selection of koshu—exceptional sakes intended for extended aging. Based in the Hyōgo region on Japan’s island of Honshū, the estate travels across the archipelago to source rare sakes from traditional breweries, crafted using ancestral methods. Inishie’s distinguishing feature lies in its mastery of aging at ambient to warm temperatures, encouraging the Maillard reaction that develops complex tertiary aromas. Using legendary rice varieties such as shinriki and a triple proportion of koji, these vintage sakes can improve over ten to thirty years, revealing Madeira-like profiles of remarkable aromatic depth.

A vintage sake crafted using ancestral methods

This Vintage Inishie Sake embodies the excellence of Japanese koshu—sakes designed for extended aging that can last from ten to thirty years before bottling. Made from shinriki rice, a legendary variety particularly well suited to sake brewing, this spirit benefits from a unique production process. The proportion of koji, this essential fermentation agent, is tripled compared with a classic sake, enabling exceptional long-term maturation. Kept in tank at ambient to warm temperature, the sake gradually develops complex tertiary aromas thanks to the Maillard reaction. This slow evolution gives the spirit its signature Madeira-like profile, with finely nuanced woody and spicy notes. Unlike wine, sake oxidizes only very slowly, allowing this gradual maturation that reveals the full aromatic complexity of the product.