go big or go home! an isshobin (1.8 litre bottle) of tengumai umajun junmai, a photo by tangerinee on Flickr.
Tengumai is famous because the majority of this line’s sake utilizes the Yamahai method of yeast starter (or moto/shubo, as it’s called in Japan).
The Yamahai method (discovered in 1909) is based on the original principles of creating a moto–yeasts and lactic acid are formed naturally in a starter batch. The modern day, Sokujo method, does away with the guesswork of rogue yeasts. Nowadays these are added along with a small amount of lactic acid to allow said yeasts to happily do their work without other microbes getting in the way.
The Tengumai line follows tradition, which produces a full bodied, nicely rounded sake with umami umph! Yamahai sake generally has an interesting depth, good acidity and pairs nicely with heavier foods such as meats and even cheese.
To commemorate the launch of Tengumai in Vancouver, there will be a dinner with 6 courses each paired with Tengumai sakes at Zest Restaurant on April 24th. Kazunari Shata, Director of Operations at Shata Shuzo, will be in attendance.
Exciting times here in Canada as we’re seeing more interesting sake come into our market.