Yatagarasu Junmai Taruzake Tarutaru (720 ml)

When the seventh-generation head Sojuro consolidated the Kitaoka family's centuries-old Yoshino trade into sake brewing exclusively in 1868, he inherited a landscape defined by sugi — the towering cedar forests of Yoshino Valley that had supplied timber to Japan for over a millennium.

Taruzake Tarutaru is the direct expression of that inheritance: a Junmai matured in casks hewn from those same Yoshino cedar forests, making the wood not a flavouring afterthought but a primary terroir element.

The brewery draws water from Oku-Yoshino Forest Water (奥吉野の森林水) — low-iron mountain stream water filtered through the deep forest soils of Yoshino-Kumano National Park — which produces a characteristically soft, gentle mash base. That softness allows the cedar's resinous, camphor-edged character to integrate without aggression.

Maturation in the sugi casks is adjusted seasonally to prevent over-extraction of wood tannins, a deliberate calibration that distinguishes this from the blunter cedar-forward Taruzake styles common elsewhere. Bottled at 14% ABV. The brewery's philosophy of

'the more you drink, the better it tastes' prioritises umami depth over aromatic display — a direct inversion of the ginjo-centric prestige logic that dominates modern sake marketing.

The result is a Junmai whose cedar signature is architectural rather than decorative, framing a savoury, food-driven core that opens progressively across a meal.