Ten=Teki Junmai Yamahai


That particular posting should interest the Good Beer and Country Boys who have recenly visited this Brewery!
This is the second brew of the very limited Ten=Teki Series, an extravagant Junmai Yamahai!
Note that this is the first Yamahai concocted by this Brewery!

Hamamatsu-Tejingura Brewery: Ten=Teki Junmai Yamahai
Rice: Yamada Nishiki 100%
Rice milled down to 50% (absolutely extravagant!)
Dryness: -13
Acidity: 3.1 (very high for Shizuoka!)
Yeast: N09 & Shizuoka NEW-5
Production 1,000 bottles
Bottled in October 2008

Clarity: Very clear
Colour: Transparent
Aroma: Fruity and dry, green apples, coffee beans, vanilla, oranges.
Body: Velvety
Taste: Shortish tail. Fruity and velvety attack. Complex. Green apples. Turns dry in mouth with a nice acid finish. Persimmons, oranges, bananas and apricots made an appearance with second sip.
Turns dry with food.

Overall: A very solid sake showing multple facets backed by a dry acid finish in spite of very sweet figures.
Probably best enjoyed with heavy food.
Unusual sake for Shizuoka!
Hamamatsu-Tenjingura Brewery: Ten-Teki Koshu


Hamamatsu-Tenjingura Brewery in Hamamatsu City has come up with a great end-of-the-year present: Koshu/Old sake!

Hamamatsu-Tenjingura Brewery: Ten-Teki Koshu (futsushu)

Originally brewed in 1997 and bottled in September 2008 (11 years old!)
Rice: Yamada Nishiki, 40%, Gohyakumangoku, 60%
Rice milled down to 60%(even so it is declared as a futsushu!)
Dryness: -36
Acidity: 1.8
Alcohol: 15~16 degrees
Yeast: No 9
Production limited to 500 (500 ml)

Clarity: Very clear
Colour: Rich golden hue
Aroma: Rich, strong, port wine, fruity, persimmons, almonds
Body: Velvety
Taste: Rich and sweet at first. Slightly syrupy. Very fruity: almonds, apricots, persimmons and mandarines.
Finishes with a faint acid note.
Rich balance between sweetness and acidity appearing with food.

Overall: A very original sake!
Rare sweetness for Shizuoka.
Chilled, it drinks as a great aperitif.
At room temperature, eases down a rich port.
A discovery!
Hamamatsu-Tenjingura Brewery: Mu-Jun

Hamamatsu-Tenjingura Brewery in Hamamatsu City have always been noticed for a certain originality bordering on the maverick side. I’m ceratinly not one to complain!
I had the chance to discover this very limited editio of a brew made from a mixture of old sake/koshu made ten years ago and sake made this year. It is advertised a  » a sake as easy to drink as umeshu »!

Hamamatsu-Tenjingura Brewery: Mu-Jun
Alcohol: 15.2 degrees
Rice millage: koji kome/fermentation rice-Yamadanishiki, 40%. kake kome/rice-Gohyakumangoku, 60%
Yeast: No 9
Acidity: 1.8
Amino acids: 2.2
Contents: 500 ml
Limited edition: 180 bottles

Clarity: very clear

Colour: golden

Aroma: Fruity, light: apricot, peach, pineapple.

Body: Velvety

Taste: Sweet but not overpowering. Tastes like a sweet white port.
Complex with a lot of fruits: Mikan, apricot, peach.
Short tail. Honey and coffee beans coming out later.
Some welcome acidity and dryness appear later with more mikan.

Overall: A rarity in Shizuoka: a dessert sake! Perfect when drunk slightly chilled.
Drinks well with food whether salted or sweet.
Great with cheese and choclate!

International Shizuoka Sake Lovers tasting (1)

The « International Shizuoka Sake Lovers » held their first Tasting Session organized in Hamamatsu City on April 30 the 30th by Matthew Ryan and Robert-Gilles Martineau.
We decide to call ourselves such to unify all the budding groups in Hamamatsu, Shizuoka, Kakegawa and other cities for the sake (sorry for the pun!) of convenience. We also opted to concentrate on a single different Bewery each time to enable our friends to learn all about the Shizuoka Breweries in a more efficient manner.

This first session introduced brews by Hamamatsu-Tenjingura Brewery in Hamamatsu City.

Name: Hamamatsu-Tenjingura Brewery: Shusseijo Tokubetsu Junmai

Rice: Yamada Nishiki 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Yeast: Shizuoka Yeast
Bottled: March 2008
Clarity: Very clear
Colour: Almost transparent
Aroma: Alcohol/Almonds/Light/Floral.
Body: Velvety
Taste: Short tail, but warming/Fruity: almonds/Almost sweet. Turns sweeter with food.

Overall: Solid sake. Goes well with any food.

Name: Hamamatsu-Tenjingura Brewery: Junmai Ginjo

Rice milled down to 50%
Alcohol: 15=16 degrees
Botteld: March 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Almonds/Floral/Light
Body: Velvety
Taste: Almonds/Light junmai tingle/Turns sweeter and solid with food. Shortish tail.

Comments: A sake designed for food. Adapts itself to any food. Seems to be a common character from this brewery

Name: Hamamatsu-Tenjingura Brewery: Shusseijo Ginjo Nama

Rice milled down to 50%
Alcohol: 15~16 degrees
Bottled: April 2008

Clarity: Very clear
Colour: Light golden tinge
Aroma: Almonds/Nama characteristics
Body: Velvety
Taste: Alcohol/Almonds, nuts, melon, bananas/Light tingle. Turns sweeter with food.

Overall: Sold sake. Goes down so well with food. Will actually improve with food!

Name: Hamamatsu-Tenjingura Brewery: Junmai Ginjo Muroka (Unfifiltered) Nama Genshu/As it comes out!

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled dwon to 50%
Alcohol: 18~19 degrees
Bottled: 2008

Clarity: Very clear
Colour: Almost transparent
Aroma: Alcohol/Fruity, melon/Dry/ »Comes from a distance »
Body: Velvety
Taste: Complex, fruity, pineapple. Spreads further from a short tail.

Overall: Drunk best on its own. Session sake. Elegant. Lots of character!——————————-
Shusseijo Junmai Nama Genshu Muroka


Mr. Nakamura, owner of Hamamatsu-Tenjigura Brewery in hamamatsu City, recommended us this particular brew (last bottle available!)
I asked my good friend, Miss Mika Sakurai and her father, Toshio, to taste it for me!

Hamamatsu-Tenjingura Brewery/Shusseijo Junmai Nama Genshu Muroka (unfiltered)
Rice: Yamada Nishiki (Shizuoka Prefecture, 100%)
Rice milled down to 60%
Yeast: Shizuoka NEW-5
Alcohol: 18=19 degrees

Clarity: Very clear

Colour: Light Golden Tinge

Aroma: Sweet, bananas

Body: Velvety

Taste: Sweet. Fruity: Bananas. Strong alcohol. Drinks slowly. Nice acidity appears later.

Overall: This sake tasted sweet with a welcome acidity to achieve a great balance.
Full-bodied and aromatic due to its unfiltered character.
Very enjoyable aroma. We both loved its taste and balance (Toshio Sakurai hails from Nagano Prefecture and reckons this is very good sake)
Shusseijo Nama Junmai Ginjo


This is the fifth and last bottle of a series of 5 300ml samples

Shusseijo Nama Junmai Ginjo

Clarity: Very clear

Colour: Almost transaprent

Aroma: Light. Ricey

Body: Velvety

Taste: Complex. Light. Coffee beans/Bitter chocolate
Welcome tingle and faint acidity.
More acidity revealed with food and spreading over the palate.

Overall: Complex. An excellent sake for food, although too much salt will interfere with it.

Shusseijo Junmai


This is the fourth bottle of a series of 5 300ml samples
Name: Shusseijo Junmai
Bottled in June 2007
Rice milled down to 60%

Clarity: Very clear

Colour: Light golden tinge

Aroma: Ricey/light/fruity-melon

Body: Velvety

Taste: Complex: bitter chocolate, bananas, melon, coffee beans.
Lingers over the palate.
Welcome acidity revealed later.

Overall: Very pleasant and sophisticated. « Full body ». Perfect withe seafood and sashimi.
Very « fulfilling sake »
4) Nami no Uta


This is the third bottle of a series of 5 300ml samples
« Nami no Uta »
Seishu/Futsushu (« normal sake »)

Clarity; very clear

Colour: Light golden tinge

Aroma: Ricey, light, bananas

Body: fluid

Taste: Bananas, almonds, bitter chocolate.
Complex. Tends to vary and get sweet with food: more bitter chocolate, coffee beans

Overall: quite extraordinary for « seishu/futusyu ». Can be drunk on its own or with any food.
A clear case for a different classification for non-premium sake!

3) Shusseijyo Nama Ginjo


This is the second bottle of a series of 5 300ml samples

Shusseijo Nama Ginjo
Rice milled down to 60%
Bottled in June 2007

Clarity: Very clear

Colour: Almost transparent

Aroma: Ricey/light

Body: fluid

Taste: Light at first, then turns dry and complex as it takes time to develop over the palate.
Second/third sip reveals almonds and coffee beans. « nama » tingle comes later

Overall: Very easy to drink.
Probably best appreciated as aperitif.

2) Shusseijyo Honjozo


This is the first oa a series of 5 330ml bottles by Hamamtsu Brewery/Tenjigura Brewery

Rice milled down to 65%

Clarity: Very clear

Colour: Light gold tinge

Aroma: Banana/sweet

Body: velvety

Taste: Bananas, straigtforward and welcome alcohol tingle.
Sweetness disappears to be replaced by some acidity over the palate. Acidity tends to increase with food intake.

Overall: Better drunk on its own. Adult and a bit macho.

1) Shusseijo Daiginjo


I have wanted to taste a premium sake by Hamamatsu-Tenjigura Brewery/Shusseijo, but it has somewhat been difficult to obtain in this area of Shizuoka Prefecture until I visited Koizumi Saketen (future posting) in Shizuoka City.

This particular Daiginjo is a bit of extravagance (not very cheap, either) made from 100% Yamada rice from Hyogo Prefecture milled down to a mere 40%
Dryness: +5
Acidity: 1.3
Yeast: Shizuoka Kobo

Clarity: very clear

Colour: very faint shade of amber

Aroma: light but complex. Ricey, green apples

Body: light, velvety

Taste: Dry, complex. Liquorice, bananas, bitter chocolate, green apples. Soft on the palate.
A welcome acidity lingering with more liquorice. Elegant, even after few sips.

Overall: Elegant/soft/pert. Tastes like an »adult woman ».
Would please both genders as agreat discreet aperitif.

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