Yatagarasu Junmai Taruzake Tarutaru (300 ml)

When the seventh-generation head Sojuro consolidated the Kitaoka family's centuries-old Yoshino trade into sake brewing exclusively in 1868, he inherited not just a water source but a forest. The Oku-Yoshino Forest Water — drawn from mountain streams threading

through UNESCO World Heritage cedar groves — is characterised by low iron content and a soft mineral profile that forms the structural backbone of every Yatagarasu expression.

For this Taruzake, the Junmai base is matured in sugi (Japanese cedar) casks sourced directly from Yoshino Valley, the same ancient timber culture that has defined the region's identity for centuries. Crucially, maturation length is adjusted seasonally to prevent over-extraction of wood tannins — a deliberate calibration that keeps the cedar aromatic without letting it dominate the rice character.

The result sits at 14% ABV, lower than most taruzake expressions, preserving the umami depth that defines the Yatagarasu house philosophy of 'the more you drink, the better it tastes.'

What separates this from category peers is the sourcing logic: the cedar is not a flavouring import but an indigenous forest material grown metres from the brewery, making the wood itself an expression of Yoshino terroir rather than a processing tool. The 300 ml format allows exploration without commitment — though the resinous cedar lift and soft grain body reward repeated pours.