TENZAN Junmai-Daiginjo Aiyama
The soft umami of Aiyama, layered finely with sweetness and acidity, holding quietly through the finish.
Aiyama polished to 34%, toward a delicate structure
TENZAN Junmai-Daiginjo Aiyama is made with 100% Hyogo-grown Aiyama rice, polished to 34%. ABV is 16%. It retains Aiyama’s gentle umami while giving sweetness and acidity a fine, precise structure.
Brewing water is drawn from the Gion River, fed by groundwater from the Tenzan mountain range. Rather than pushing aroma alone to the fore, it brings everything together into one continuous flow, through to a quiet spread that follows on entry.
Aroma and taste profile
An elegant aroma reminiscent of vanilla. Soft sweetness layers with fine, delicate acidity and umami. The texture is smooth, and the finish unfolds slowly without turning heavy.
That slow, gentle unfolding carries all the way through the finish.
SHICHIDA / TENZAN · Tenzan Sake Brewery · Saga
Tenzan Sake Brewery is based in Ogi City, Saga Prefecture. Building on a water-wheel business begun in 1861, the brewery turned to sake production in 1875. Drawing on groundwater from the Gion River system, it has brewed sake that gives the rice’s umami a firm core.
SHICHIDA is a brand launched in 2001 by Kensuke Shichida, the brewery’s sixth-generation owner. It pursues a balance of aroma, umami and finish suited to the modern table, while making the most of the differences between rice varieties.
At the table
Its delicate sweetness and umami suit seafood where the ingredient’s own flavour shows through, and gently salted dishes. Keeping strongly aromatic sauces restrained lets the sake’s own definition come through.
- Scallop sushi
- Oysters in oil
- White fish sashimi
- Steamed shellfish
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Related stories
A Bacchus Global article introducing the land, sake-making and background of Tenzan Sake Brewery and SHICHIDA / TENZAN.
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