Founded in 1823 in the late Edo period. The present head is 7th generation. At that time the Kura (brewery) was surrounded by dense forest where Tengu (long-nosed goblin), an imaginary being which had been Japanese tradition with mysterious power seemed to exist. The name Tengumai is derived from the meaning that even Tengu would dance after tasting this sake because the sake tastes so good. Since its foundation, the Shata family has been brewing sake in this beautiful pastoral land. The brewery is located in Ishikawa which is in central Japan and faces the Japan Sea.
Tengumai, amongst a selection of premium sakes, produce Yamahai sake which is very well known and respected, and matches many different foods, and has distinct flavour, texture and taste.
Within 30 minutes drive from the brewery is the city of Kanazawa, which is renowned for its high level of art, food, culture and their magnificent Japanese gardens. It is considered a smaller version of Kyoto in many ways.Tengumai, amongst a selection of premium sakes, produce Yamahai sake which is very well known and respected, and matches many different foods, and has distinct flavour, texture and taste.
This Tengumai Junmai Daiginjo 50, as the name indicates has been polished to 50%. It has an elegant floral nose, with lime, green apple and a hint of mushroom. The palate is quite lean and complex with nice fine acidity. Hints of peach and nectarine can be found, and the finish is long and crisp.
Elegant dishes such as sashimi, whiting, john dory, chicken
- Style: Junmai Daiginjo 50
- Rice Type: Kojimai (Rice used for making Koji) Yamadanishiki, Kakemai (Rice used for making Sake) Yamadanishiki/Gohyakumangoku
- Rice Grown: Hyogo
- Rice polishing ratio: 50% (remaining)
- Alcohol: 15.5%
- SMV (Sake Meter Value): (+3)
- Serving temperature: Chilled or room temperature
- View Tengumai Website