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天穏Ten'on
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Ten'onMukyu Tenon
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468 Enyachō, Izumo, ShimaneOpen in Google Maps
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Ten'on純米酒 白ラベル
ペンギンブルー
Long time no see, Tensho standard.
Mild sake aroma.
The rice flavor is delicious. Soft and light texture.
Aromatic and light bitterness like vanilla essence.
Moderately acidic.
Slightly full and gently decaying.
My favorite food sake.
Taste level 4/5
Japanese>English
kiraly
Camellia japonica 'Nihon-shu' (cultivar of Japanese camellia)
Japanese>English
kh4
涼殿
あお
Wild yeast + lacto-fermentation makes it very sour, acetic acid flavor
Chinese>English
はちみつ
for recording
I like this one.
It fits the food and atmosphere of flying bullets so well.
13/20
Japanese>English
オゼミ
2025 0512
☆☆☆☆
Tianyin
SAIKARA (Sakeru)
TENON SAUVAGE SAKE-RU
Naturally brewed sake
Polishing ratio 50%.
Acidity 8.0, equivalent to white wine
Sake rice: Sakanishiki
Brewed in 2023
Brewer: Tatsuya Kojima
Itakura Sake Brewery
Izumo City, Shimane Prefecture
Japanese>English
ささかま3
Purchased at Izumo Station
Japanese>English
Ten'onNo.6 五百万石
こうすけ
Not so sweet, not alcoholic, but the mouthfeel is quite classical. There is a bit of astringency.
It lingers in the aftertaste, but a little sourness is added.
Japanese>English
Yamasaky
Standard deliciousness.
Japanese>English
m
Fragrant wood, acacia, mushroom type
More of a food wine than a so-called "ten-on" wine, it was delicious.
Japanese>English
ぺっかーる
The last time I drank Tianzhuang was "Saikou Ara (Sakel)". It was very sour and vinegar-like.
This new sake tasted colorless and clear.
It had an elegant and gentle mouthfeel.
It is a sake that goes well with food.
Japanese>English
yatsuba
The taste is warmed but still has a freshness to it.
Japanese>English
Ten'on純米大吟醸 佐香錦
YukiOk0408
It is delicious.
Here are some explanatory quotes
It has been in shape to some extent for several years, a limpid junmai daiginjo with a blue aroma, an image of adding my own elements to the sake made by my master, Toshiji Nagasaki.
It is not a standard Daiginjo with gluco-fermented koji + caproic acid + SF filtration of the modern breweries, so it does not have the quality of a standard Daiginjo, but I think it is a Daigin that is typical of the Sanin region.
This sake reminds me of San'in's Junmai sake making. It is a sake that can be drunk well even now and can be seen for 30 years in refrigeration!
Japanese>English