Tenju Kasumi Junmai Namazake

Tenju Kasumi Junmai Namazake (天寿 霞純米生酒) is made of Miyamanihsiki rice milled to 65% and KT901 yeast. Fermented with the unique KT901 yeast, known for producing various acids that contribute to the sake's complexity, "Kasumi" lives up to its name with a slightly hazy appearance due to suspended lees. This sake displays a gentle texture and a light, refreshing acidity characteristic of the KT901 yeast. Its aroma is warm and understated, with notes of esters and a hint of fresh-pressed moromi. The sake offers a vibrant acidity on the palate that gives way to a rich, umami-laden flavour. Its smooth texture and lingering finish create a delightful drinking experience. This year's batch presents a more subdued character, with the haze being more pronounced than the acidity. While warming the sake can enhance the acidity, chilling it may better highlight its crispness.

Tenshu Brewery, at the foot of Mount Chokai in Yurihonjo City, Akita Prefecture, boasts a rich history dating back to 1874. Founded by Oi Eiichi, the brewery leverages the region's pristine natural resources – the crystal-clear, mineral-rich spring water of Mount Chokai and the finest locally cultivated rice varieties like "Miyama Nishiki" – to craft sake of exceptional quality.

Tenshu Shuzō's philosophy is committed to traditional brewing techniques and innovative practices. Thanks to diverse flower yeasts like rose and lily, its sake is infused with unique floral aromas and nuanced flavours. The brewery also engages in community initiatives, collaborating with local farmers to cultivate premium sake rice. Moreover, it strongly emphasises sustainability, guiding its production processes and minimising its environmental footprint.

The hallmark of Tenshu's sake is its elegant simplicity. With its smooth, delicate palette, crystal-clear appearance, and intricate interplay of flavours, achieved through meticulous craftsmanship and unique terroir, Tenshu sake celebrates Japanese artistry and tradition.