Product also available in store:
28 rue du Dragon - 75006 PARIS
Tenryohai Daiginjo Premium (72cl)
- Tenryohai Brewery
- SEIMAIBUAI (amount of rice left after milling)
- Ile de Sado (Niigata)
- Rice variety
- Alcohol content
- Bottle size
- Sando (acidity)
- Drinking temperature
- Keep in a cool place and away from light. Sake has no expiration date, but we recommend drinking it within one month of purchase to get the most out of its flavors.
The Daiginjo Tenryohai is called premium (or in this case shizuku) because only the drops flowing naturally at the time of pressing are recovered. The production is therefore done by drip.
Designed to accompany special occasions, Daiginjo Premium is generous and fragrant, with its toji masters insisting that every drop of this excellent beverage be enjoyed. As soon as the bottle is opened, a mellow scent evokes apple, pear and banana. From the first touch in the mouth to the throat, everything contributes to the organoleptic voluptuousness. The typical umami of Koshitanrei rice is transmitted to the whole body, which is why it is advisable to drink this sake in wine glasses and other containers that enhance the aromas.
This is an accomplished sake, mixing complexity and freshness, which will surprise many a connoisseur.
Characteristics : A sake with a very expressive fruity nose. It is extremely round on the palate, but with great freshness. The tension of the taste perfectly balances the fruity side of this sake.
Our specialist's comment : A very nice balance between fruit and freshness
*Box not included with the product for home delivery.
Founded in 1983, Tenryohai is an exception in the ageing world of sake producers: only 26 years old, it is currently the youngest sake house in Japan! From the master brewers to the employees, everyone is young and the house exudes liveliness. But the talent is there. Product quality is a priority, and the latest technologies are used, such as this industrial rice polishing machine: there are only 7 of them in all of Japan, and Tenryohai has the only one in Niigata Prefecture. Its interest is the polishing of rice at low temperature, which results in better quality grains. However, since the human factor is still the determining factor in the production of sake, the house manages a strict division of labour between humans and machines. The master brewers have the onerous task of "talking" to the micro-organisms responsible for the slightest variations in a sake. Every day, they listen to the "voice of sake" and make the decisions necessary to maintain the quality of the entire production.
Tenryohai is in search of the best sake, and does not hesitate to use the right tools to shake up the prejudices of the environment: computerized management, exhaustive quality control and first-rate ingredients, such as the groundwater of Mount Kinpaku, the highest mountain in Sado, which gives the house's sake its fragrance and its supple, fresh taste.
The young Sen'ichi Kato, who took over Tenryohai in March 2018, intends to free himself from the conservatism of his predecessors, who wanted to limit himself to a regional distribution. Niigata sake blending with all dishes, Sen'ichi Kato decided to promote Tenryohai's know-how internationally.
Consume in moderation.
Alcohol should not be consumed by pregnant women.