Mukai Tenju is one of the first sake that impressed me the first time I drank it.
When I ordered it because I wanted to have a heated sake for my last drink, I found a rare bottle of that brand, a blend of nama-hoshimoto, yamahai, and mizu-hoshimoto.
The aroma was strong but not unpleasant, with a sharp acidity. In the mouth, the soft but present sweetness of the rice, combined with the warm temperature of the heated sake, blended with the acidity I felt at the entrance. This is so delicious!
The finish is also gentle due to the acidity that softens towards the end.
This is the kind of sake that heals you when you are tired and makes you feel relieved and at ease. Sake makes me happy.
The sharp and strong acidity that is present from the entrance to the end probably comes from mizu-hashiroshi. I have bought and drank several kinds of Bodhi Hashiro sake at Shorekiji Temple in Nara Prefecture, and was impressed by the fact that it has a stronger presence than those acids, but still blends in without destroying the overall balance of the sake.
At Nihon Shu-Tsubaki in Jujo, Tokyo.
100% "Improved Omachi" from Okuizumo is used.
Drank warmed.
The taste is very weak.
The taste is very weak, but the rice has a very strong flavor and is delicious.
Production date: July 2023
This sake is sold at Amboa, a liquor store in Shimane Prefecture.
It is lightly colored but almost transparent.
The aroma is of fruits and some malted rice. The nose has pineapple, banana, melon, rice malt, white flowers, and a little bit of dead leaves.
Very tasty at room temperature.
The sweetness and acidity are the main flavors, but they are not overpoweringly sweet, and the sweetness and acidity coexist in a humble manner. The aroma is not too strong and does not interfere with meals.
The sweetness stands out even more when the sake is lukewarm, and it is delicious enough, but I think this sake is better drunk at 13 to 17 degrees Celsius or thereabouts.
It tasted better than I had imagined. Sometimes I think Tenju is a bit different from other sakes, but this one is delicious!
This sake has the sexiness of a sleek, beautiful woman at a moment's notice. It turns sexy when heated up, so it's up to your taste buds.
Good evening, Mr. Tarrow. Another good drink! I haven't seen Omori before - I see it's handled by Ambois. I've never seen Omori before, but I've never seen Amboa's sake.
Hi there, I'm not sure if this is for your taste but I recommend it! I don't know if this is for your taste, but I recommend it!
Dourness, that's it! I think Muteki Tianzhuang is sometimes dour like loftiness.
Last week, I went to Hamamatsu for my daughter's soccer game.
I went to Hamamatsu for my daughter's soccer game last week.
I was searching for a liquor store nearby on Google Maps.
I found a good liquor store!
I stopped by on the way home and found a lot of brands in the fridge that I don't usually see.
It was fun just looking at the many brands in the fridge that I don't usually see 🫡.
I told the owner what I liked and he recommended a few bottles.
I told the owner what I liked and he recommended a few bottles on the counter!
He recommended a bottle of Chochin, which I can't buy at home, and a bottle of heated sake.
I bought a bottle of Chochin, which I can't buy at home, and a bottle of Tenju, which he recommended for warmed sake.
When served cold, it was delicious but a little hard.
When warmed over a hot water bath, it has a lactic aroma and a round taste.
The taste is round and has a lingering banana-like aftertaste.
It is pleasant to the nose👍
On Friday, my phone suddenly broke down 😭
I was worried if I could take over the data of Sake no Wa when I changed the phone model 😭.
I was worried if I could transfer the data of Sake no Wa to my new phone 😭 but it came back safe and sound!
Hi kojick 😃
It's fun to peek into liquor stores in a city I don't know 🤔You've found a good one 🤗.
I'm terrified just thinking about it 😨 like losing sakéwa data 😱.
H28BY. a collaboration sake between Tenju and Konkichi-do served at the Kamigata Sake World in 2009.
The color is yellow. It has a mildly matured taste and a soft sweet flavor from 60% polished rice. The alcohol content is low and the taste is generally gentle.
Izumo City Returned Item (2)
Slight grapefruit aroma
Flat mouthfeel
Subdued and delicate
Sweetness, acidity and umami
Beautiful and long aftertaste
I was under the impression it was more "umami".
(I checked and it was 4 years old. ⭕️)
Is it the sake's production or the rice's quality?
Modified Omachi x Namo yeast x Sanin Ginjo x Sanin Koji. The sake is designed to be easy to drink yet deep, a contradiction of the same design by aging the pressed sake in tanks and adding water to it up to 13%.
Although the sake degree and other easy-to-understand values are not much different than before, it will be ⭕️ lower in glucose (lower in sweetness) and have a different amino acid composition than the Tenun of previous years. It is a type of sake that is suited for long-term aging and heating.
I would say that any temperature is good, but the current shipment is ⭕️ young and astringent, so I would recommend heating it up. We didn't have enough time. I have the impression that it will come together when heated, opened, and stored in the bottle. It may be that the aging process is slower than usual because the air conditioner in the brewery has increased its capacity and the temperature in the cellar has dropped. (Official) Rice
Rice: Okuidumo improved Omachi
Alcohol 13.5
Polishing ratio 60
Yeast: No additives
After storage in tanks, fire-quenched twice
Izumo City Returned Item 1)
Slight sour cream aroma
Moist mouthfeel
Discreet sweetness
Core acidity ⭕️
Good creamy flavor
beautiful and pleasant aftertaste: ⭕️
I love this sake.
I love sake, but I can't get it in my neighborhood.
I was very satisfied before drinking it. ⭕️
I'm looking forward to the remaining 3 bottles!
Blessingless Heavenly Calm Series
This series is based on the phrase, "If the heavens are calm, you will never be in trouble. The third series is based on the concept of making gojinshu (sacred sake). Sai" means pure and holy. The taste of 4BY SAI-KAI was very pleasant. The taste of the 4BY Sai Koka was sinking in: the aroma, the taste, the lingering water, and the lingering koji. And the development of the taste and aroma was haiku-like, like a contrast between myself and nature, and the lingering effect in my mind continued.
It was in the midst of realizing that it was becoming more and more difficult to make sake normally as the years went by, so it was a big deal that this saika was so well made. I strongly felt after the sake tasting that it is very meaningful to leave out, subtract, and forget after doing many things. (Official)
Sakonishiki from Okuizumo
Alcohol 15.8
Polishing ratio 50%.
No yeast added
One time fire-quenching
Izumo Toji's technique, Sanin Ginjo-zukuri
Tatsuya Kojima, Toji
■At room temperature
A unique aroma, gentle sourness and sweetness, perhaps derived from koji.
These tastes disappear naturally, as if they are melting away.
Hot (48°C)
The aroma and acidity remain the same, but the sweetness and umami are boosted.
However, the sweetness is mild compared to most hot sake.
Personally, I prefer it at room temperature.
Drinking at home.
It has a mild umami at room temperature and a sharpness with acidity of mizu-hashimoto and mizu-shoto. 40℃ warmed up will give it a softer umami and more sharpness.
I always have a hard time deciding whether to drink Tenju at room temperature or lukewarm.
