“Tenko” Junmai Daiginjo
“Tenko” stands for Heaven (天-Ten) and ingenuity (巧-Ko). Starting mid-winter, the fermentation is carried for 40 days at extremely low temperature to produce unique flavors. The yeast used is carefully hand-picked from the ones being preserved at the Kura (brew house). It has the quality of being resilient at low temperature while producing elegant aromas. A robots sake with notes of cantaloupe, watermelon, apple and grapes that carry through the palate.
Alcohol content: 16% – 17%
About the Producer
The Kodama brewery was founded in 1879 in picturesque Katagami City, Akita Prefecture, northwest of Japan. The site is surrounded by rice fields. In 1913 Tomokichi Kodama, the second generation of the family business, began making “Taiheizan” sake, named after the beautiful Mount Taihei (“Great Peaceful Mountain”). It is the highest mountain of Akita city and the most visited shrine in Akita during New Year. The brewery achieved national recognition in 1933 when it introduced Japan’s first chilled sake, Taihezan-Reiro, which soon after its release became a big hit.
The brewery uses the "Akita Kimoto" method, the oldest and the original method of sake brewing where lactic acid bacteria is used to protect the yeast for the fermentation. This is a very labor intensive and time consuming process, but Taiheizan sticks to the old-style of sake brewing, and strives to maintain the traditional taste of sake, which has been carried out through generations.
Kodama brewery (Taiheizan sake)