Tenju “Chōkaisan – Gentian Flower Yeast” Yamahai Junmai Ginjo (720ml)

Region/ Company: Tenju Shuzo, Akita Prefecture, Japan

Ingredients: Akita Sake Komachi

Grade/ Rice Polishing Rate: Junmai Ginjo, 55%

Nihonshudo: +2.5

Alcohol: 15%

Tasting: Brewed with the natural flower yeast ND‑4, isolated from the Chōkai gentian flower, this sake shows a uniquely elegant floral‑fruit aroma. The yamahai method adds layered complexity and a rounded, supple body. The first impression is juicy and sweet like Asian pear, followed by refined acidity that keeps the palate crisp and uncloying. The balance of sweetness and acidity is exceptional, finishing clean, refreshing, and beautifully lifted.

Pairing: Its interplay of acidity and umami makes it ideal for rich seafood and bright, appetizing dishes. Perfect with fatty sashimi or lightly acidic starters—toro, salmon belly, Thai‑style raw shrimp, lemon‑grilled fish—where the yamahai depth enhances flavor and the acidity cuts through oil.

Award:
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