SUI SUI
SUI SUI
ITAKURA'S STYLE Peaceful, humble, philosophical, spiritual and pure are the words we would describe their sake and style. Tenon uses the traditional ginjo style of brewing called Sanin Ginjo, a signature style of the Izumo Toji guild. It is a very labor intensive, time consuming and technical brewing method that results in a gentle, pure sake. Sanin Ginjo is not only used on their highly polished sakes, but also on their junmai styles. The result of their junmai is of purer quality than what the general result would be expected from a low polishing rate. A great example that the polishing ratio categories are outdated and does not signify the character and style of sake.
NATURAL SAKE Only traditional kimoto or yamahai processes to create their sakes. In addition there is no added yeast or lactic acid bacteria, no potassium nitrate and no filtration. The Izumo mountain water used is also untreated. This means that each batch of sake differs due to a blend of yeast that naturally occurs in the brewery.
ITAKURA'S STYLE Peaceful, humble, philosophical, spiritual and pure are the words we would describe their sake and style. Tenon uses the traditional ginjo style of brewing called Sanin Ginjo, a signature style of the Izumo Toji guild. It is a very labor intensive, time consuming and technical brewing method that results in a gentle, pure sake. Sanin Ginjo is not only used on their highly polished sakes, but also on their junmai styles. The result of their junmai is of purer quality than what the general result would be expected from a low polishing rate. A great example that the polishing ratio categories are outdated and does not signify the character and style of sake.
NATURAL SAKE Only traditional kimoto or yamahai processes to create their sakes. In addition there is no added yeast or lactic acid bacteria, no potassium nitrate and no filtration. The Izumo mountain water used is also untreated. This means that each batch of sake differs due to a blend of yeast that naturally occurs in the brewery.

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MUKYU TENON SERIES

The brewery believes that this series is the closest form to sacred sake. The name of this special series come from the Buddhist scriptures. Mukyutenon means that if the heavens are calm, there will be no distress (trouble), and it expresses the hope that the world and its future will be peaceful. This high-end series undergoes an extended Koji production time of 3 days and an extra-long fermentation process of up to 45 days under natural freezing winter temperatures. As we visited the brewery in the midst of a cold spell, the open roof allowed fresh snow to fall upon his fermentation mash.

Tenon makes their koji by hand, sight and smell. The koji room is much drier than other breweries. There is no use of thermometers nor humidifiers. Their unique koji is produced over 3 days instead of the usual 2 days. They believe that the longer cultivation process produces a deeper flavor, chestnut aroma, pleasant nuances and a gentle lingering aftertaste.