Created from the miracle
of crossbreeding
Premium sake for a new era.
Assemblage Club 01 CODE NAME : Taro' transcends the boundaries of three Kyoto sake breweries
It was created through "assemblage."
Assemblage is a French word meaning "assembly" or "mixing",
A blending technique traditionally used in the wine and champagne making process.
It consists of a collaboration between long-established breweries, which was not possible before, and is tailored to modern tastes.
A premium sake with a new taste.
Assemblage Club 01 CODE NAME : Taro' is located in Kyoto
Transcending the boundaries of three sake breweries
It was created through "assemblage."
What is Assemblage?
French for "assembling" or "mixing."
In the process of making wine and champagne
A traditional blending technique.
From collaborations between long-established
breweries that were previously impossible
composed, new flavors to suit modern tastes. Premium sake.
Assemblage Club 01CODENAME : Taro´
The balance of sweetness, spiciness, bitterness, acidity, and umami is controlled by the assemblage technique, which is innovative in the world of sake.
It has a deep taste that overturns the conventional wisdom of sake, mixing fresh, clear sweetness with a crisp, spicy flavor. Taro*" won a gold medal at the international sake competition "SINGAPORE SAKE CHALLENGE 2023" and has been highly acclaimed overseas as well.Taro' is a fire-roasted version of 'Taro'.
ABOUT
From hundreds of
recipes
selected
pastry.
The joint developers are Tokubei Masuda Shoten, known for "Tsuki no Katsura", Kitagawa Honke for "Tomio", and Matsui Shuzo for "Kamizo".
All are miraculous collaborations between renowned long-established sake breweries in Kyoto. The breweries' brands were gathered together and tasted in hundreds of different combinations, and a number of advisors, including the brewery owners and sake tasters, worked together to establish the recipe. The result is a blissful recipe in which the flavors of each brand are assembled three-dimensionally like a mille-feuille.
As a food wine, it has a taste
balance that maximizes
the umami of meat.
Assemblage Club 01 CODE NAME : Taro'. The most important thing that the "Mere Old Man" focused on was "umami.
Sake contains about 20 amino acids, which are the source of umami, with glutamic acid being the most abundant. The perception of umami is amplified 7 to 8 times when bonito flakes and kelp broth are combined, and a similar synergy effect occurs between inosinic acid, which is abundant in beef and pork, and glutamate in sake. Furthermore, Taro' is designed to boost umami while suppressing the aroma of ginjo so that it does not interfere with the flavor of meat dishes, making it a particularly suitable sake for meat dishes.
Mr. Tokubei Masuda,
the Moonbeams.
Welcoming
Master Blender
The master blender who finalizes the taste is Mr. Tokubei Masuda, the 14th generation of Tokubei Masuda of Tokubei Masuda Shoten, one of the oldest sake breweries in Fushimi, founded in 1675.
In the sake industry, where brewing techniques have been refined, assemblage has a different meaning and value than in the wine industry. Furthermore, assemblage that transcends breweries is an important experiment that will enable the creation of new flavors. We are now once again standing at the very beginning of a world of flavors with infinite entrances and exits."
Comment from Producer Kamiyama
Comment from Producer Kamiyama
If the work of the toji, the foundation of sake brewing, is the "earth," we may be the "gentle breeze" that blows there. We hope to inherit the culture, brew the climate, and pioneer a new era of sake, even if only in a small way. The multi-layered harmony of Sake's layers of flavors and aromas. The addition and multiplication of umami and aroma that are being chemically elucidated. Above all, the multiplications of "hope" that we will encounter through this project are infinite.
Kenshi Ueyama
Chief Blender, Assemblage Club / 2024 Mr SAKE Grand Prix / SSI sake taster
Producer, coordinator, and emcee for various sake events including Sake World Summit.
Awards & Biography
- 2024.08.09
- Assemblage Club 01 CODE NAME : Taro' (Taro Dash) wins Silver Award at Milan Sake Challenge 2024
- 2023.11.28
- Assemblage Club 01 CODE NAME : Taro won the Gold Award at the Singapore Sake Challenge 2023
Assemblage Club 01CODENAME : Taro´
Assemblage Club 01 Code Name Taro Dash
The balance of sweetness, spiciness, bitterness, acidity, and umami is controlled by the assemblage technique, which is innovative in the world of sake.
It has a deep taste that overturns the conventional wisdom of sake, mixing fresh, clear sweetness with a crisp, spicy flavor. Taro*" won a gold medal at the international sake competition "SINGAPORE SAKE CHALLENGE 2023" and has been highly acclaimed overseas as well.*"Taro´" is a fire-roasted version of "Taro".
- raw materials
- Rice (domestic), Rice Koji (domestic)
- alcohol content
- 15%.
- content by volume
- 720ml/180ml
- Storage Method
- refrigerated storage
- sales
- Reef Publications, Inc.
Original assemblage is available.
Create your own dream sake with our assemblage.
Precisely blended by a sake expert to maximize the flavor of your food
Custom-made sake can be made in small lots.
We start by hearing about your restaurant's commitment to sake and cuisine.
We can also deliver in a short period of time, approximately 3 months.
Please feel free to contact us.
click here.
Assemblage Club 01
CODENAME : Taro´
How to enjoy the
First, make sure it is well chilled.
First, cool it well and take a sip. The key is not to swallow it immediately, but to savor it with your entire mouth as if rolling it around on your tongue. How does it feel in the back of your throat and how does the aroma spread to the back of your nose?
The sake is sweet with a sake strength of -7, but the acidity, which is 2.3, tightens it up, and according to the data, it should be described as "extra" rich and dry. When you actually taste it, you may find that the clear sweetness is followed by a well-balanced mouthfeel with high acidity and the hidden flavor of aged old sake.
Sakeware and temperature.Change it up and have fun.
Try it cold or warmed. From room temperature to warmed to human skin (25-35°C), you can smell the fragrance of walnuts and feel the richness of the sake. If you go all out and raise the temperature to the extreme (60°C), it will not lose its potential, and the flavor will change dramatically, becoming crisp and dry with a citrus-like acidity.
A cool glass with a thin rim is recommended for cold sake, and a flat cup is recommended for heated sake.
In addition to meat,Cheese and sweets.
Taro' is especially good with meat dishes, but it enhances not only Japanese food but also all Western food that goes well with white wine.
Unexpectedly, it is also a perfect accompaniment to sweets. It is especially good with vanilla ice cream and chocolate terrine. Pairing with white mold or hard cheeses is also recommended. Cheeses are rich in various amino acids and you can experience the synergy effect of "umami.
Customer Testimonials
We received a lot of positive feedback from those who purchased Assemblage Club 01 CODE NAME : Taro, which was released earlier in the year. In a survey, 90% of purchasers said they thought it was delicious, and 84% said it went well with beef (the first "Taro" was released exclusively for Wagyu beef), both of which were highly appreciated.
I would buy it even if it is expensive considering the attention to packaging and taste. I felt it was a new genre of sake that could be an alternative to sparkling or wine to go with meat.
40s / Male / Kyoto
Since it is Wagyu beef, it has sashi, which gives it a sense of fat. Even though the fatty Wagyu beef can feel burdensome as you eat it, the fat was washed away very nicely, neutralized, and converted into umami.
50's / Female / Kyoto
I was impressed by the fruity aroma as soon as I opened the bottle. It was a nice aroma and went well with meals. I have not drank much sake before, so my image of sake has changed.
30's / Female / Fukuoka
It seemed to be very carefully made, and no matter how much I drank, I didn't seem to get drunk. I drank half of it by myself and it went down smoothly.
50's / Female / Nara
I think this wine would be much better suited for a 10,000 yen wine served in a meat course. The bottle is stylish and seems to go well with something other than meat.
50's / Male / Kyoto
I had no idea that refreshing acidity and rich flavor could go hand in hand. It was shocking! It was very delicious.
30's / Male / Osaka
Assemblage Club 01CODENAME : Taro´
Assemblage Club 01 Code Name Taro Dash
The balance of sweetness, spiciness, bitterness, acidity, and umami is controlled by the assemblage technique, which is innovative in the world of sake.
The fresh, clear sweetness mingles with a crisp dryness, creating a deep taste that defies the conventional wisdom of sake.
Taro*" won the Gold Award at the international sake competition "SINGAPORE SAKE CHALLENGE 2023" and has been highly acclaimed overseas.Taro' is a fire-roasted version of 'Taro'.
- raw materials
- Rice (domestic), Rice Koji (domestic)
- alcohol content
- 15%.
- content by volume
- 720ml
- Storage Method
- refrigerated storage
- sales
- Reef Publications, Inc.
- raw materials
- Rice (domestic), Rice Koji (domestic)
- alcohol content
- 15%.
- content by volume
- 180ml
- Storage Method
- refrigerated storage
- sales
- Reef Publications, Inc.