Junmai Daiginjo Sake
Tatenokawa, MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake
Tatenokawa, MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake is a junmai daiginjo sake from Tatenokawa. It is made with rice polished to 50% and brewed from Miyama Nishiki rice.
- Category
- Junmai Daiginjo
- Polishing ratio
- 50%
- Rice variety
- Miyama Nishiki
- Yeast
- K601
At a glance
- Producer
- Tatenokawa
- Category
- Junmai Daiginjo
- Polishing ratio
- 50%
- Rice variety
- Miyama Nishiki
- Yeast
- K601
- SMV (sake meter value)
- -1
- Nama (unpasteurised)
- Confirmed
- Genshu (undiluted)
- Confirmed
What makes this bottle different
- Sake meter value of -1, a rough dryness indicator.
Key facts
Identity
- Brewery
- TATENOKAWA, Inc.
Technical
- Acidity
- 1.6
- Amino-acid value
- 0.9
Dry or sweet?
Its sake meter value (SMV) is -1. A negative SMV tends toward the sweeter side — though perceived sweetness also depends on its acidity and serving temperature.
How it's made
As published, Tatenokawa, MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake is brewed with Miyama Nishiki rice, polished to 50%, using K601 yeast. These are the producer-disclosed production details; steps that are not published are not shown.
Taste & aroma
The producer describes: “a refined sharpness of acidity balanced with the sweetness of the rice, giving a light, refreshing mouthfeel that lets the rich umami of the rice show through” (source)
How to drink it
The producer recommends: “chilled (around 5°C), at room temperature, gently warmed” (source)
WhatDrink editorial note: “As an unfiltered, unpasteurised genshu, it is fullest-flavoured well chilled; serve in a small wine glass to read its aromatics.”
Tatenokawa, MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake — questions
- What is Tatenokawa MUGA Platinum?
- It is a Junmai Daiginjo sake from Tatenokawa in Yamagata, Japan, brewed from 100% Miyama Nishiki rice polished to 50% and bottled at 14% ABV. It is muroka (unfiltered), nama (unpasteurised) and genshu (undiluted).
- What do muroka, nama and genshu mean here?
- Per the producer: muroka means it is unfiltered, nama means it is unpasteurised (fresh namazake), and genshu means it is undiluted — the producer describes it as rich and full-bodied because it is pure genshu.
- What is the alcohol content of MUGA Platinum?
- 14% ABV, per the producer.
- How should MUGA Platinum be served?
- The producer indicates it can be enjoyed across a range of temperatures — from chilled at around 5°C through room temperature to gently warmed.
- What is the SMV (sake meter value)?
- Tatenokawa, MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake's smv (sake meter value) is -1.
- Who brews it?
- Tatenokawa, MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake's brewery is TATENOKAWA, Inc..
- What yeast is used?
- Tatenokawa, MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake's yeast is K601.
- Is it nama (unpasteurised)?
- Tatenokawa, MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake's nama (unpasteurised) is Yes.
How it compares with other Tatenokawa bottles
Exact-product differences from governed facts present on both bottles, plus flavour-node differences mapped separately from each producer tasting note. Missing facts are not inferred.
- Amino-acid value — this bottle
- 0.9
- Amino-acid value — comparison bottle
- 0.8
- Polishing ratio — this bottle
- 50%
- Polishing ratio — comparison bottle
- 18%
- Rice variety — this bottle
- Miyama Nishiki
- Rice variety — comparison bottle
- Yuki Megami
- Acidity — this bottle
- 1.6
- Acidity — comparison bottle
- 1.4
MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake and Eighteen Junmai Daiginjo Sake differ on amino-acid value: 0.9 vs 0.8; polishing ratio: 50% vs 18%.
- Amino-acid value — this bottle
- 0.9
- Amino-acid value — comparison bottle
- 1.3
- Rice variety — this bottle
- Miyama Nishiki
- Rice variety — comparison bottle
- Soube Wase
- Yeast — this bottle
- K601
- Yeast — comparison bottle
- Yamagata KA
MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake and SHIELD Soube Wase Junmai Daiginjo Sake differ on amino-acid value: 0.9 vs 1.3; rice variety: Miyama Nishiki vs Soube Wase.
- Polishing ratio — this bottle
- 50%
- Polishing ratio — comparison bottle
- 45%
- Rice variety — this bottle
- Miyama Nishiki
- Rice variety — comparison bottle
- Soube Wase
MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake and Timeless Sake: Soube Wase differ on polishing ratio: 50% vs 45%; rice variety: Miyama Nishiki vs Soube Wase.
- Rice variety — this bottle
- Miyama Nishiki
- Rice variety — comparison bottle
- Dewasansan
MUGA Platinum Junmai Daiginjo Muroka Nama Genshu Sake and Phoenix Junmai Daiginjo Sake differ on rice variety: Miyama Nishiki vs Dewasansan.
Understanding these terms
General explanations of the terms above — these describe the concepts, not this specific bottle.
What does polishing ratio mean?
The polishing (or milling) ratio is the percentage of each rice grain that remains after polishing. A lower number means more of the grain's outer layer has been milled away — a general characteristic of premium categories, not a measure of a specific bottle's quality.
What is SMV?
SMV (sake meter value, nihonshu-do) is a general indicator of a sake's density relative to water. Positive values trend drier and negative values sweeter — but perception also depends on acidity and serving temperature.
What does nama mean?
Nama sake is unpasteurised. It is generally kept cold and consumed fresh; pasteurisation is a general production step, independent of any single bottle.
What does genshu mean?
Genshu sake is undiluted — no water is added after pressing to adjust the alcohol level. It is a general production choice, not a quality claim.
What is acidity in sake?
Acidity (san-do) is a general measure of the organic acids in sake that shape its structure and balance; higher acidity often reads as firmer, lower as softer.
Style context — Junmai Daiginjo
WhatDrink style-level reference data for Junmai Daiginjo. These are typical relationships for the style, not measured facts about this exact bottle.
What Junmai Daiginjo means
Junmai Daiginjo is a specially designated sake made from rice and koji without added brewing alcohol, using rice polished to 50% or less of its original weight.
How Junmai Daiginjo is generally made
Junmai Daiginjo uses rice and koji, a rice polishing ratio of 50% or less, and ginjo-style low-temperature fermentation techniques associated with a characteristic fruity aroma.
Style-level production context only. The exact-product production section above takes precedence where available.
Food pairings for Junmai Daiginjo
- delicate seafood
General style pairing references — not a claim that this exact bottle was tested with these foods.
Glassware for Junmai Daiginjo
- Daiginjo glass
Style-level serving context, not a producer instruction for this bottle.
Style authority: JSS — sake label and designation guide · JSS — sake cups and vessels · JSS — seafood pairing guidance
Sources & provenance
- ProducerOfficial producer product pagePublished product specifications shown on this page.
Last reviewed: 2026-08-28.
Part of WhatDrink's Sake guide.