Tengumai (Ishikawa) | A rich and delicious sake that brings the Yamahai brewing method to the modern day

"Why is Tengumai the go-to name when people talk about 'Yamahai brewing'?"

When you hear about sake from Ishikawa Prefecture, the first name that comes to mind is 'Tengumai'.

Characterized by its rich and savory flavor, it is known among sake fans as the 'gold standard of Yamahai brewing'.

When I first drank Tengumai, I was surprised by its deep richness and lingering finish.

It is in a completely different direction from the light and crisp sake of Niigata, and I was impressed by its 'strength to stand up to food'.

In this article, I will introduce the history of Tengumai, the characteristics of the Yamahai brewing method, the differences between its varieties, and recommended ways to enjoy it.

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History and Brewery: The Journey of Shata Shuzo

Shata Shuzo, the producer of Tengumai, was founded in 1823 (the 6th year of the Bunsei era).Shata Shuzo was founded in 1823 (the 6th year of the Bunsei era).

It is a long-established brewery located in Hakusan City, Ishikawa Prefecture, and has been brewing sake rooted in the local area for over 200 years.

The brand name 'Tengumai' is derived from the local Noh play 'Kurama Tengu'. It embodies the desire to be a powerful and majestic sake, like the figure of a Tengu dancing on a Noh stage.

Shata Shuzo reached a major turning point in the 1970s.

They dared to take on the challenge of the inefficient Yamahai brewing method, and the result was the birth of 'Tengumai Yamahai Junmai Sake'.

This received high acclaim nationwide and boosted the sake culture of Ishikawa Prefecture.

Characteristics of Tengumai: The richness of Yamahai brewing

When it comes to Tengumai, it has to be 'Yamahai brewing'.

Yamahai brewing is a traditional method that takes time and effort to create sake mash by incorporating natural lactic acid bacteria.

• Taste: Rich and complex, where umami and acidity coexist

• Aroma: Calm, aged aroma with a sense of fullness

• Impression: A strength that does not lose to food as a meal-time sake

In an era when light and dry sake was the mainstream, they dared to promote a 'rich and flavorful' style, spreading the image of 'Yamahai = Tengumai' across the country.

Types and Characteristics of Tengumai

Tengumai has a wide lineup, making it a brand that is fun to compare and drink.

The 'Yamahai Junmai' is particularly iconic of Tengumai. We recommend starting with this one.

The Philosophy of Shata Shuzo

Shata Shuzo is a brewery that values tradition while continuing to take on new challenges.

While cherishing the classic 'Yamahai' brewing method, they have recently been working on new styles such as sparkling sake and low-alcohol sake.

They are also committed to using rice and water from their local Ishikawa Prefecture, continuing to protect sake brewing that is rooted in the region.

Recommended Ways to Drink and Pairings

Because Tengumai has a robust umami and acidity, it is a sake with a strong ability to complement food.

• Yamahai Junmai → Room temperature to warm, pairs with meat dishes and stews

• Junmai Daiginjo → Chilled, pairs with white fish, sashimi, and general Japanese cuisine

• Koko-shu (Aged Sake) → Room temperature to warm, pairs with cheese, aged meat, and strongly flavored dishes

• Sparkling → As an aperitif or with Western cuisine

Warming it up especially allows the umami to expand significantly, making it perfect for the cold season.

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Summary

Tengumai is a representative of the rich and flavorful style that made 'Yamahai brewing' known nationwide.

Its appeal lies in its depth, which utilizes the umami and acidity of the rice rather than just being flashy.

Those who are used to light sake should definitely try Tengumai at least once.

With its full-bodied flavor, you are sure to discover new ways to enjoy sake.

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(This article was created based on 'AI.' Please note that it may contain errors or inaccurate information.)

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