The Sake Anatomy › Sake Brand Index › Tanaka 65
No.43 · Brewery Profile
Tanaka 65田中六五 · Shiraito Shuzo 白糸酒造
Shiraito Shuzo, founded around 1855 in Itoshima, Fukuoka — a leading Yamada Nishiki region — makes Tanaka 65. The name blends the family surname Tanaka, the paddy-side setting (ta-naka), and the 65% milling of the single Itoshima Yamada Nishiki, pressed by the traditional hane-ki wooden lever.
Who makes Tanaka 65?
Shiraito Shuzo, founded around 1855 in Itoshima, Fukuoka, a leading Yamada Nishiki-growing region. The name Tanaka 65 blends the family surname Tanaka, the paddy-side setting (ta-naka), and the 65% milling of its single Itoshima Yamada Nishiki, pressed using the traditional hane-ki wooden lever.
What does Tanaka 65 taste like?
Tagged Rich & Umami and Elegant & Refined, Tanaka 65’s sole bottle rates an even 3/5 across dryness-richness, body, aromatic character, and acidity — described as “hane-ki pressed; gentle acidity builds umami,” a balanced expression of single-source Itoshima Yamada Nishiki.
Which bottle should you try first?
With one bottle on this page, the Itoshima Yamada Nishiki Junmai is the offering to try — milled to 65% and pressed by the traditional hane-ki wooden lever.
How does Tanaka 65 compare to other Fukuoka breweries?
Fukuoka’s other listed breweries include Niwa no Uguisu (Elegant & Refined only) and Mii no Kotobuki (Dry & Crisp). Tanaka 65 shares the Elegant & Refined tag with Niwa no Uguisu but adds Rich & Umami, giving it a fuller body than either peer.
Frequently asked questions
What does the name Tanaka 65 refer to?
The family surname Tanaka, the paddy-side setting (ta-naka), and the 65% milling rate of its rice.
What rice does Tanaka 65 use?
A single source of Itoshima Yamada Nishiki.
What pressing method does Shiraito Shuzo use?
The traditional hane-ki wooden lever.
The bottles
Itoshima Yamada Nishiki Junmai糸島産山田錦 純米
醇酒 Junshu · Rich“Hane-ki pressed; gentle acidity builds umami.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: field-to-table.jp · saketime.jp