【Japanese Sake】Tengumai Yamahai Jyunmaishu_天狗舞 山廃純米酒

Introducing our products! / 弊社取り扱い商品のご紹介！

■Tengumai Yamahai Jyunmaishu / 天狗舞 山廃純米酒_IWC Gold Prize
It is a Jyunmaishu with a unique character in which the rich flavor and sourness that are balanced from the special brewing methods called "Yamahai jikomi". The golden yellow color is pleasing to the eyes.

山廃仕込特有の濃厚な香味と酸味の調和がとれた個性豊かな純米酒です。濃い山吹色は目も楽しませてくれます。

■Tengumai's commitment / 天狗舞のこだわり

①Hand-made / 手造りということ

There are many processes to brew Japanese sake. Nowadays, many machines and devices have been introduced and the number of sake breweries to increase work efficiency is increasing. Of course, the brewery rely on machines and equipment for processes that don't affect the quality of the finished liquor such as rice washing and mashing as well as rice milling. However, for malted rice brewing and yeast brewing, the five senses and experiences of people have a great influence on the completion of sake. Therefore, this sake brewery is particular about handmade and carefully serve sake.

酒造りには多くの工程があります。現在では多くの機械や装置が導入され、作業の効率化を図る酒蔵が増えています。弊社でも精米機はもちろんですが、洗米・醪圧搾など出来上がるお酒の品質に影響を与えない工程については機械・装置に頼っています。しかし、麹造りや酒母造りは人の五感や経験がお酒の出来上がりに大きな影響を与えます。そのため、当酒蔵では手造りにこだわって丁寧にお酒造りに務めております。

②Traditional brewing methods_Yamahai jikomi / 伝統の山廃仕込み
At Tengu Mai, a lot of Japanese sake is brewed by using this traditional brewing methods. In the 1960s, Tengu Mai's traditional brewing methods was built by Toshiro Shata who was the 7th generation owner and Nakazaburo with their heart and soul. Following that tradition, this brewery has made small improvements every year and is still in the present. At Tengu Mai, they aim to make sake that is rich in flavor and sharp, and brew a large amount of sake using this Yamahai jikomi.
天狗舞では、多くの日本酒を山廃仕込で醸しています。昭和40年代に、七代当主の車多壽郎と杜氏の中三郎が心血を注いで築き上げた天狗舞流の山廃仕込。その伝統を引き継ぎ、毎年細かな改良を重ねて現在に至っています。天狗舞では、味わい豊かで切れの良い日本酒を目指し、山廃仕込で多くのお酒を醸しています。

Japanese Sake brewing is profound, and the brewers must spend several years standing at the entrance to Japanese sake brewing and spending years trying to understand it. In addition, the underground water that springs from Mt. Hakusan and the good rice that grew in the Kaga Plain will brew and cultivate Tengumai sake. Without forgetting that, the brewery passes on the skills that have been passed down from the past to the present and the joy of sake brewing to the next generation and also cherishes the desire to continue the continuous sake brewing.

酒造りは奥が深く、蔵人たちは数年がかりで酒造りの入口に立ち、また幾年もの歳月をかけて酒造りを理解してゆかねばなりません。また、霊峰白山から湧き出る伏流水と加賀平野に実った良米により、天狗舞の酒は醸し育まれます。それを忘れずに、過去から現在へと継いできた技を、そして酒造りの喜びを、次代へ継承し、連綿と酒造りを続けてゆきたいと思いを大切にしています。

③Golden Yellow color / 山吹色の酒
At Tengu Mai, ordinary products are stored in bottles after being aged in the warehouse. When brewed sake is carefully aged with high quality rice and water, this sake will turn golden yellow. Tengumai avoids the use of activated carbon which can adjust the color of sake, as much as possible to reflect the original taste of rice. In addition, in the manufacturing process of malted rice, it is made by a method in which the koji mold is propagated more than in a normal sake brewery. Therefore, even freshly squeezed sake will have a yellowish color derived from this malted rice.
天狗舞では、通常の商品は蔵で熟成させてから瓶詰蔵出ししています。良質な米と水を用い、丁寧に醸したお酒をじっくりと熟成させた時、日本酒は山吹色に色付きます。天狗舞では、米本来の味わいを反映させるために、酒の色を整えることのできる活性炭の使用をできうる限り避けています。また、麹の製造工程において、通常の酒蔵よりも、より麹菌を繁殖させた方法で作っています。そのため、搾りあがったばかりのお酒でも麹由来の黄色がかった色となります。