Just the way it takes a special kind of grape to produce a good wine, making excellent Sake requires the use of a special type of rice. The secret is to have a variety boasting a high starch content in the core of each grain. That way the rice will stay intact longer during the brewing process, enabling excess oil and protein to be removed. Such a rice is called "Shinpaku-mai" in Japanese. All of the rice that goes into TAMANOHIKARI is the highest quality Shinpaku-mai, coming from the famous rice producing districts of Bizen-Omachi(Okayama Pref.) and Yamadanishiki(Hyogo Pref.). This has allowed TAMANOHIKARI to earn the appellation "superb Sake".

In addition to the quality of the rice, the climate and water in the production area are crucial factors. TAMANOHIKARI's district of Fushimi is noted both for its moderate weather and for a famous underground spring known as "Fushimizu". The area around the TAMANOHIKARI factory is surrounded by numerous groves of trees, planted and protected by the Imperial Household Agency to beautify the tombs of the Emperors Kanmu and Meiji. This natural surrounding contributes to the delicate taste of the Fushimizu spring, a taste that TAMANOHIKARI captures and makes available to people in all corners of Japan.

The taste of Sake depends on achieving a balance between sweetness and acidity, a balance that can be maintained only through the combination of proper water, malt, yeast and steamed rice. This balance cannot be assured by technology, but only with the experience of skilled artisans who have special insight into the subtleties of minute changes in climate, rice and water. TAMANOHIKARI is produced by some of the country's top brewers under the supervision of brewmaster Tsuneo Ueda.

Sake making is distinguished from other brewing methods by its use of a process called "multiple parallel fermentation". In making an alcoholic beverage from grains, it is necessary to convert grain starch into sugar, and then convert the sugar into alcohol by means of yeast. Sake brewing combines these two steps by a simultaneous conversion that results in Sake having an 18% higher alcohol content than any other fermented drink.

Unlike ordinary Sake from most modern plants, a Sake helped along by the addition of sugar and alcohol, TAMANOHIKARl is made entirely by a traditional method called "Junmai-Ginjo".
This process strictly prohibits the use of any additives, and up to 60% of the rice is refined, compared with only 27% in normal Sake making. In other words, the desired taste and aroma of TAMANOHIKARI must be achieved solely by a delicate balancing of rice, water and malt in a natural fermentation process.

Since TAMANOHIKARI is made from only rice and water, it is rich in amino acids. Unlike many drinks, it is mild on the stomach and its aroma can be savored whether served hot or cold -- or even over ice. Thanks to its acidic content, it makes an ideal companion for deep-fried foods like "Tempura", but Japanese also drink it with "Sushi" and many other kinds of dishes. Throughout the world, its distinctive taste has earned a high reputation when served with Chinese and Western dishes, especially Nouveau Cuisine.

Suffer no longer from the "morning after" hangover, when you drink our super refined Sake TAMANOHIKARI.
How is this possible? It is because TAMANOHIKARI is made from the best quality Sake-making rice after polishing the grains to remove 55% of the original covering. Using "Omachi rice" or "Okuhomare rice", with the highest-grade rice components in each grain, can we achieve "rice perfection" in Sake brewing.

Our secret unfolds, using the following formula of rice components and brewing process that makes the best quality refined Sake TAMANOHIKARI!

1. Using an entirely different cultivation system from ordinary rice growing, we produce much taller rice plants that are used in the high-grade Sake brewing process.
2. The grains of high-grade Sake-making rice are larger than those of ordinary rice and contain a white opaque core in the center that carries solely starch.
3. By polishing a grain of high-grade Sake-making rice down to less than half of the original covering, we can remove the protein and fat from outside the white core. The result is Junmai-Dai-Ginjo Sake (purely rice-based refined Sake), with an aromatic flavor, yet without the fatty acid that causes a hangover after drinking.
4. Ordinary rice grains do not contain this pure white core in the center. Protein and fat are spread throughout the grain, therefore even a high degree of polishing cannot effectively remove the protein and fat.
5. Normally the rice grains used in Japanese Sake are polished to remove only about 27% of the original covering, while the polishing process used in TAMANOHIKARI carries away 55% of the outer cover. In addition, many of ordinary Japanese Sake carry an additive of Treacle Alcohol, not found inTAMANOHIKARI.