Sake Tenpo 13

Originating from Shiga Prefecture, on the shores of Lake Biwa, this sake is born in an environment characterized by cold winters and hot summers, tempered by the influence of Japan's largest lake. The rice paddies benefit from abundant water flowing from the surrounding mountains and fertile soils that promote even ripening of the grains. This contrasting climate, with cool nights during the growing season, helps preserve the acidity and aromatic purity of the rice used to produce this brew.

This Yamahai Junmai is crafted using a traditional starter culture method, without the addition of lactic acid, thus encouraging the natural development of yeasts and lactic acid bacteria. The rice is carefully polished to concentrate the starch core, then slowly fermented at low temperatures to extract a complex aromatic profile and a full-bodied structure. No distilled alcohol is added, highlighting the inherent richness of the rice and the depth imparted by this extended fermentation.

This sake reveals notes of toasted grains , nuts, and dried fruit , complemented by hints of mushroom and forest floor , and a delicate nuance of ripe fruit . On the palate, the texture is full and velvety , supported by well-integrated acidity that lengthens the finish. The aromatic persistence highlights pronounced umami impressions, offering a warm and harmonious sensation that calls for flavorful food pairings.

The history of sake in Japan is part of a millennia-old narrative, intimately linked to rice cultivation and Shinto rituals. As early as the 3rd century, the first rice fermentations, known as kuchikami no sake, relied on priestesses chewing the grains, thus releasing the enzymes necessary to transform starch into sugar. Over time, agricultural advancements and brewing techniques from China refined production, giving rise to unique parallel fermentation methods. During the Heian period, sake became a central element of imperial and religious ceremonies, a symbol of purity and the union between gods and humans. During the Edo and Meiji periods, improvements in yeast, mastery of rice polishing, and nationwide distribution transformed sake into a popular beverage, deeply rooted in the daily and festive life of Japan. Meanwhile, other fermented or distilled beverages emerged, such as shōchū and awamori, originating from southern terroirs and influenced by foreign cultures. Today, sake continues to reinvent itself: a blend of tradition and modernity, it reflects the diversity of climates, rice varieties, and regional expertise, while embodying the welcoming spirit of Japan.