Tengumai Yamahai Jikomi Junmai - 720 ml
The brewery was founded in 1823 during the late Edo period by the first generation of the Shata family, who established the facility at the foot of the sacred Mount Haku. Now led by the eighth generation of the family, the brewery is famously named 'Tengumai' (meaning 'Dance of the Goblin') because it was said the sake was so delicious that even the mystical forest-dwelling Tengu would dance after drinking it.
Description
This sake is distinguished by its characteristic golden yellow colour and a bold sensory profile. The aroma is rich and complex, featuring funky notes of mushroom and earthy tones alongside hints of spicy walnut bread and honeyed mead. On the palate, it offers a buttery mouthfeel with a dry, acidic, and earthy first impression that reveals more floral notes when served chilled. It is a full-bodied sake that balances deep umami with a crisp, long-lasting finish. The alcohol content is 16%.
Food Pairing
The intense tartness and full-bodied nature of this Yamahai style make it a versatile partner for many cuisines. It pairs exceptionally well with rich, umami-forward dishes such as miso, teriyaki, or sukiyaki. Its lactic acidity also complements Western options like mushroom risotto, charcuterie, or pungent cheeses like Comté and cheddar. For an ideal experience, serve this sake warmed to 40°C to highlight the harmony between its acidity and savoury umami flavours.
The brewery was founded in 1823 during the late Edo period by the first generation of the Shata family, who established the facility at the foot of the sacred Mount Haku. Now led by the eighth generation of the family, the brewery is famously named 'Tengumai' (meaning 'Dance of the Goblin') because it was said the sake was so delicious that even the mystical forest-dwelling Tengu would dance after drinking it.
Description
This sake is distinguished by its characteristic golden yellow colour and a bold sensory profile. The aroma is rich and complex, featuring funky notes of mushroom and earthy tones alongside hints of spicy walnut bread and honeyed mead. On the palate, it offers a buttery mouthfeel with a dry, acidic, and earthy first impression that reveals more floral notes when served chilled. It is a full-bodied sake that balances deep umami with a crisp, long-lasting finish. The alcohol content is 16%.
Food Pairing
The intense tartness and full-bodied nature of this Yamahai style make it a versatile partner for many cuisines. It pairs exceptionally well with rich, umami-forward dishes such as miso, teriyaki, or sukiyaki. Its lactic acidity also complements Western options like mushroom risotto, charcuterie, or pungent cheeses like Comté and cheddar. For an ideal experience, serve this sake warmed to 40°C to highlight the harmony between its acidity and savoury umami flavours.
Description
The brewery was founded in 1823 during the late Edo period by the first generation of the Shata family, who established the facility at the foot of the sacred Mount Haku. Now led by the eighth generation of the family, the brewery is famously named 'Tengumai' (meaning 'Dance of the Goblin') because it was said the sake was so delicious that even the mystical forest-dwelling Tengu would dance after drinking it.
Description
This sake is distinguished by its characteristic golden yellow colour and a bold sensory profile. The aroma is rich and complex, featuring funky notes of mushroom and earthy tones alongside hints of spicy walnut bread and honeyed mead. On the palate, it offers a buttery mouthfeel with a dry, acidic, and earthy first impression that reveals more floral notes when served chilled. It is a full-bodied sake that balances deep umami with a crisp, long-lasting finish. The alcohol content is 16%.
Food Pairing
The intense tartness and full-bodied nature of this Yamahai style make it a versatile partner for many cuisines. It pairs exceptionally well with rich, umami-forward dishes such as miso, teriyaki, or sukiyaki. Its lactic acidity also complements Western options like mushroom risotto, charcuterie, or pungent cheeses like Comté and cheddar. For an ideal experience, serve this sake warmed to 40°C to highlight the harmony between its acidity and savoury umami flavours.
