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Tengumai is known for the traditional Japanese Yamahai method. Founded in the late edo period.

Tengumai is known for the traditional Japanese Yamahai method. Founded in the late edo period.

sake

Tengumai

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 with mysterious power seemed to exist.

Tengumai is well known for the traditional Yamahai method of Sake making.

TASTING PROFILE

Umajun Junmai

This Junmai shows a beautifully complex aroma with hints of vanilla and crushed nuts.



Style:

Junmai


Rice Type:

Kojimai (For Koji) — Goyakumangoku

Kakemai (For Sake) — Goyakumangoku


Rice Grown:

Ishikawa


Rice Polishing Ratio:

60%


Alcohol:

16%


Serve:

Room Temperature or Warm

Yamahai Jikomi Junmai

Rich and complex on the palate, with savoury, creamy, citrus characters and a long finish.



Style:

Junmai


Rice Type:

Kojimai (For Koji) — Gohyakumangoku

Kakemai (For Sake) — Gohyakumangoku


Rice Grown:

Ishikawa


Rice Polishing Ratio:

60%


Alcohol:

16%


Serve:

Chilled or Room Temperature

Junmai Daiginjo 50

It has an elegant floral nose, with lime and green apple. Hints of peach and nectarine can be found.



Style:

Junmai Daiginjo


Rice Type:

Kojimai (For Koji) — Yamadanishiki

Kakemai (For Sake) — Yamadanishiki/Gohyakumangoku


Rice Grown:

Hyogo


Rice Polishing Ratio:

50%


Alcohol:

15.5%


Serve:

Chilled or Room Temperature

Yamahai Junmai Daiginjo

Full of flavour balanced by cleansing acidity, hints of goats cheese, yoghurt and sweet fruits.



Style:

Junmai Daiginjo


Rice Type:

Kojimai (For Koji) — Yamadanishiki

Kakemai (For Sake) — Yamadanishiki


Rice Grown:

Hyogo


Rice Polishing Ratio:

45%


Alcohol:

15.9%


Serve:

Chilled or Room Temperature