Tanakarokujugo takes its name from two intersecting ideas: the Tanaka family who have run Shiraito Sake Brewery since 1855 in Itoshima, Fukuoka, and a 65% milling of locally grown Yamada Nishiki rice, which the eighth-generation brewmaster Katsunori Tanaka identified as the sweet spot for capturing the terroir of fields that surround the brewery. Pressing is done by traditional wooden lever press, a rare method in Japan that avoids over-squeezing and yields a clean, precise sake.
